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RECIPE: VENISON MEDALLIONS WITH A CREAMY MISO MUSHROOM SAUCE

Pan-sear

PREP: 15 Minutes COOK: 15 Minutes

Serves 3-4

Difficulty: Intermediate
When it comes to beautiful cuts of meat, a simple preparation is best. A simple preparation also happens to be best when trying to pull together a meal the whole family will love. In this delicious dish, tender leg medallions cook in the same pan as the sauce, maximizing flavor and minimizing clean-up time. Simple to prepare and hard to mess up, it’s easy to see why this versatile cut is one of our most popular.
RECIPE BY JORDAN CABATIC
Ingredients
  • 1 pack of Maui Nui venison medallions
  • 1 cup Maui Nui bone broth (can sub with beef broth)
  • 3/4 cup heavy cream
  • 3 garlic cloves, finely minced
  • 2 shallots, finely chopped
  • 3-4 thyme sprigs
  • Juice of half a lemon
  • King oyster mushrooms, sliced into desired size (can sub with any mushroom)
  • 2 tbsp white miso (mild)
  • 2 tbsp mirin
  • 1/2 cup grated parmesan cheese
  • salt and pepper to taste
  • 1 tsp red chili flakes
  • 4 tbsp butter
  • olive oil
Directions
Step 1:

Start by preparing your venison medallions. Trim away any silver skin. Rinse and pat dry. Season each medallion with a generous amount of salt and pepper. 

Step 2:

Heat a large cast-iron pan on medium/high heat. When the pan is hot, add 2 Tbsp butter and a drizzle of olive oil. Place medallions in the pan and sear for 4-5 minutes on each side.  Remove from the pan and set aside on a plate.

Step 3 :

Lower heat to medium/low. Add 1 Tbsp butter to the pan. Then add in shallots. Cook for about 1 minute, continuously moving around the pan, so shallots don’t burn.

Step 4:

Next, add mushrooms, minced garlic, and 1 Tbsp butter. Let cook until mushrooms have a nice golden color (about 1-2 minutes). Be careful not to let the garlic burn. If needed, drizzle a little olive oil. Add salt, pepper, and red chili flakes.

Step 5:

Pour in mirin. Stir and then add thyme sprigs. Let cook for about 1 minute. Add in bone broth and bring to a gentle simmer (about 3-4 minutes).

Step 6:

Mix in miso paste, making sure the paste is completely incorporated into the broth. Then add in lemon juice.

Step 7:

Slowly pour in heavy cream while mixing, followed by parmesan cheese. Cook for about 3-4 minutes on low heat to bring the sauce together.

Step 8:

Add medallions back into the pan with sauce or, if preferred, slice medallions and pour sauce over.

Step 9:

Garnish with thinly sliced scallions and more parmesan (optional). It can be served over rice or oven-roasted potatoes and vegetables. Enjoy!

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