Add the zest of calamansi and the rich flavors of garlic and ghee butter to cubed venison leg medallions, all prepped and cooked under a half hour, and youʻve got the makings of a repeat winner of a recipe.
- 1 pack of Venison leg medallions
- 1 whole head of garlic, minced
- 3-4 Tbsps of ghee butter
- Salt & pepper to taste
- Juice of 3 - 4 calamansi (or sub juice of fresh lime)
Rinse medallions with cold water and pat dry. Then cube into bite-size pieces.
Generously season meat with salt and pepper. Then heat a large cast-iron pan over medium-high heat.
Melt 2 Tbsps of ghee butter. Add medallions making sure not to overcrowd the pan. Allow meat to sit, brown, and build seared crust on all sides, about 2-3 minutes. Remove meat from the pan and set aside.
Next, add 1 Tbsp of ghee butter and minced garlic to the pan, stirring garlic continuously to avoid burning, until slightly golden. Add more ghee butter, if needed.
Then add the meat along with any meat juices, back into the pan and mix with garlic-ghee butter until well combined. Remove from pan onto a serving dish.
Squeeze calamansi juice and salt and pepper to taste. Serve immediately with a choice of starch or fresh greens. Enjoy!