Description
Discover the secret to tender venison with our Buttermilk-Soaked Venison Marinade recipe. Learn how to enhance flavor and texture for a mouthwatering dish.
Ingredients
Scale
- 1 cup (240 ml) Buttermilk
- 1 lb (454 g) venison steaks aka, venison medallions
- 2 tbsp (30 ml) Oil
- 2 tbsp (30 ml) butter
- 1 tsp (5 ml) Salt
- 1/2 tsp (3 ml) pepper
- 2 tbsp (30 ml) Butter
- 1 lemon wedge
- Chives minced
Instructions
- Dry the venison medallions with a paper towel and place them in a shallow container or a sealable plastic bag.
- Completely submerge the venison in buttermilk and let it soak for 3 hours.
- Take the venison out of the buttermilk, pat it dry, and dispose of the marinade.
- Set the medallions on a wire rack and let them air dry in the refrigerator for an additional hour.
- When it’s time to cook, heat a cast iron pan over medium-high flame with oil and butter. Generously sprinkle salt and lightly dust with pepper on the venison.
- Place the medallions in the pan, cooking them in batches if necessary, to avoid overcrowding.
- Sear each side for 2 to 3 minutes until a substantial crust forms.
- Turn them over and continue cooking for another 2 to 3 minutes until the internal temperature reaches 125°F.
- Take the venison out of the pan and add a small amount of butter on top of each medallion.
- Cover with foil loosely and let them rest for 5 minutes.
- Arrange the medallions and add a pinch of flaky salt, a squeeze of lemon juice, and minced chives.
- Pair the venison with preferred side dishes and serve.
Notes
- Submerging venison in buttermilk tenderizes it and lessens the gamey tastenDrying the venison before cooking is key for a great sear and crustnResting venison under foil after cooking helps juices redistribute for better flavor
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Calories: 200
- Fat: 12g
- Protein: 8g
Keywords: buttermilk marinated venison, cast iron venison steaks, seared venison medallions, venison with chives, venison with lemon, skillet cooked venison