Maui Nui Wild Harvested VenisonMaui Nui Wild Harvested Venison
Jul 09, 2025

Maui Nui Venison Medallions w/ Tomato Confit & Chimichurri

Recipe by Ross Deutsch

Dry-aged Maui Nui venison medallions, quick-seared and drizzled with a vibrant parsley-cilantro chimichurri. A spoonful of cherry tomato confit adds a sweet, slow-roasted contrast that deepens the plate’s richness and balance.

COOK TIME:

60 min.

SERVES:

2

Ingredients

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Supporting Ingredients

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  • 1/2 cup Parsley, finely chopped
  • 1/4 cup Cilantro, finely chopped
  • 1 clove Garlic, minced
  • 2 Tbsp Red wine vinegar
  • 1/4 cup Olive oil
  • 1/4 tsp Red chili flakes
  • 1/2 tsp Kosher salt
  • 1 pint Cherry tomatoes
  • 4 cloves Garlic, smashed
  • 1/2 cup Olive oil
  • 3 Thyme sprigs
  • 1 tsp Kosher salt
Directions
Dry Age the Medallions
  • Unwrap the medallions and pat dry thoroughly with paper towels.
  • Season lightly with kosher salt.
  • Place on a wire rack set over a sheet tray and refrigerate uncovered for 48–72 hours.
  • Before cooking, bring to room temp for 30 minutes.
Make the Chimichurri
  • Mix all chimichurri ingredients in a bowl or process using a mortar and pestle.
  • Let sit for 15 minutes to develop flavor.
Make the Tomato Confit
  • Preheat oven to 350°F.
  • Place cherry tomatoes, garlic, and thyme in a small baking dish.
  • Pour olive oil over to nearly submerge the tomatoes.
  • Sprinkle with kosher salt.
  • Roast uncovered for 45–60 minutes, until tomatoes are soft, collapsed, and just beginning to caramelize.
  • Let cool slightly before serving.
Sear the Venison
  • Heat olive oil in a cast iron skillet over medium-high heat (370–400°F).
  • Sear medallions for 90 seconds per side. Transfer to a cooling rack to rest for 3 minutes.
  • Return to the pan and cook another 90 seconds per side.
  • During the final 30–60 seconds, add butter, smashed garlic, and thyme to the pan. Tilt the pan and baste the medallions with the foaming butter.
  • Remove and let rest for another 3 minutes.

Supporting Recipes

Chimichurri
Ingredients
  • 1/2 cup Parsley, finely chopped
  • 1/4 cup Cilantro, finely chopped
  • 1 clove Garlic, minced
  • 2 Tbsp Red wine vinegar
  • 1/4 cup Olive oil
  • 1/4 tsp Red chili flakes
  • 1/2 tsp Kosher salt
Directions
  • Mix all chimichurri ingredients in a bowl or process using a mortar and pestle.
  • Let sit for 15 minutes to develop flavor.
Cherry Tomato Confit
Ingredients
  • 1 pint Cherry tomatoes
  • 4 cloves Garlic, smashed
  • 1/2 cup Olive oil
  • 3 Thyme sprigs
  • 1 tsp Kosher salt
Directions
  • Preheat oven to 350°F.
  • Place cherry tomatoes, garlic, and thyme in a small baking dish.
  • Pour olive oil over to nearly submerge the tomatoes.
  • Sprinkle with kosher salt.
  • Roast uncovered for 45–60 minutes, until tomatoes are soft, collapsed, and just beginning to caramelize.
  • Let cool slightly before serving.

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