How to Make the Best Venison Medallions

Ingredients

• 10 oz Silver Fern Farms Venison Medallions
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 Tbsp high-heat oil such as grapeseed, vegetable, or avocado
• 2 Tbsp unsalted butter
• Flake salt, for finishing
• 4 hamburger buns

Method

Step 1: Pat the medallions dry with a paper towel and generously season both sides with kosher salt and black pepper.

Step 2: In a large skillet, heat the oil over medium-high heat. When the oil begins to shimmer and releases a small puff of smoke, use tongs to gently place the medallions in the skillet, laying them away from you to prevent the hot oil from splashing.

Step 3: Sear the medallions for 2 to 3 minutes to form a crust, and then flip them over.

Step 4: Add the butter to the skillet and allow it to melt and foam, about 15 seconds. Using a spoon, baste the medallions for 30 seconds then flip and baste for another 30 seconds or until the internal temperature reads 125° F on an instant-read thermometer.

Step 5: Turn the medallions on their side and sear each side for about 10 seconds.

Step 6: Transfer the medallions to a plate, tent them with aluminum foil, and let them rest for 5 minutes. Allowing the medallions to rest relaxes the venison and evenly distributes the juices throughout the meat.

Step 7: Serve the medallions whole or sliced in half, against the grain. Slicing the medallions against the grain helps tenderize the meat. Sprinkle with flake salt, if desired, and enjoy immediately.