Back To RecipesMaui Nui Wild Harvested VenisonMaui Nui Wild Harvested Venison
09 Jul, 2025

RECIPE: Maui Nui Venison Medallions w/ Tomato Confit & Chimichurri

COOK: 60 Minutes
Serves
DIFFICULTY: intermediate
Leg Medallions

VENISON MEDALLIONS WITH TOMATO CONFIT & CHIMICHURRI – 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.

Maui Nui Wild Harvested VenisonMaui Nui Wild Harvested Venison

Recipe Created by Ross Deutsch

Ingredients
  • 12 oz (about 4 medallions) Maui Nui Venison Leg Medallions
  • 1 tsp for Dry-Aged Medallions, 1/2 tsp for Chimichurri, 1 tsp for Cherry Tomato Confit Kosher salt
  • 1/2 tsp Black pepper
  • 1 Tbsp for Dry-Aged Medallions, 1/4 cup for Chimichurri, 1/2 cup for Cherry Tomato Confit Olive oil
  • 1 Tbsp Butter
  • 1/2 cup, finely chopped Parsley
  • 1/4 cup, finely chopped Cilantro
  • 1 clove (minced) for Chimichurri, 4 cloves (smashed) for Cherry Tomato Confit Garlic
  • 2 Tbsp Red wine vinegar
  • 1/4 tsp Red chili flakes
  • 1 pint Cherry tomatoes
  • 3 Thyme sprigs
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.
Back To Recipes