Jun 02, 2025
Honey Mustard Venison Medallions with Crispy Shallots
Recipe by Ross Deutsch
Honey Mustard Venison Medallions with Crispy Shallots – Tender venison medallions glazed with a rich honey mustard crème fraîche sauce and topped with crispy shallots and a finishing touch of shaved pecorino.
PREP TIME:
65 min.
COOK TIME:
26 min.
SERVES:
2
Ingredients
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- 3-4 pieces (2-3 oz each) Maui Nui Venison Medallions
- Kosher salt, as needed
- 2 Tbsp for Medallions, 1/4 cup for Crispy Shallots Olive oil
- 2 Shallots, thinly sliced
- 2 Tbsp All-purpose flour
- 1 Tbsp Corn starch
- Flaky salt, to finish
Supporting Ingredients
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- 2 Tbsp Honey
- 1 Tbsp Dijon mustard
- 1/4 cup Crème fraîche
- 1 tsp Fresh thyme, chopped
Directions
Dry Brine the Venison
- Pat venison dry and season lightly with kosher salt.
- Transfer to a cooling rack set over a baking sheet and allow to dry brine for at least 30 minutes or up to 24 hours, uncovered, in the fridge.
- Before cooking, bring to room temperature for 30 minutes.
Prepare the Shallots
- Toss shallots in flour to lightly coat. Shake off excess.
- Heat olive oil in a skillet over medium heat and fry shallots until golden and crispy.
- Drain on paper towels and season with salt.
Sear the Venison
- Heat olive oil in a cast iron skillet over medium-high heat (370-400°F).
- Sear medallions for 60 seconds per side. Transfer to a cooling rack to rest for 2 minutes.
- Return to the pan and cook another 60 seconds per side. Remove and let rest for 4 minutes.
- Return to the pan and cook another 60 seconds per side or until internal temp reaches 125-130°F. Remove and let rest for a final 5 minutes.
Make the Glaze
- In a small saucepan, whisk together honey, Dijon, crème fraîche, and thyme over low heat until smooth and slightly thickened, about 3-4 minutes.
To Plate
- Spoon glaze over venison medallions.
- Top with crispy shallots and finish with flaky salt.
Supporting Recipe
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