Description
Learn how to make delicious Summer Herb Cowboy Butter Venison Backstrap Medallions with this easy recipe. Perfect for your next outdoor cooking adventure!
Ingredients
Scale
- 1 pound (454 g) venison backstrap (450 grams)
- 1/2 cup (120 ml) vegetable oil (115 grams)
- 2 tablespoons (30 ml) olive oil (30 milliliters)
- 3 cloves garlic, minced
- 1 tablespoon (15 ml) fresh parsley, chopped
- 1 tablespoon (15 ml) fresh chives, chopped
- 1 tablespoon (15 ml) fresh dill, chopped
- 1 tablespoon (15 ml) fresh basil, chopped
- 1 tablespoon (15 ml) fresh thyme, chopped
- 1 tablespoon (15 ml) lemon juice (15 milliliters)
- 1 teaspoon (5 ml) lemon zest
- 1 teaspoon (5 ml) paprika
- 1/2 teaspoon (3 ml) cayenne pepper
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your grill or stovetop pan to medium-high heat.
- Slice the venison backstrap into medallions, about 1-inch thick.
- Season the venison medallions with salt and black pepper on both sides.
- In a small saucepan, melt the butter over low heat.
- Add the minced garlic to the butter and sauté for 1 minute.
- Stir in the chopped parsley, chives, dill, basil, and thyme.
- Add the lemon juice, lemon zest, paprika, and cayenne pepper to the butter mixture.
- Remove the herb butter from heat and set aside.
- Heat the olive oil in a skillet over medium-high heat.
- Sear the venison medallions for 2-3 minutes on each side until browned.
- Use a meat thermometer to ensure the internal temperature reaches 130-135°F (54-57°C) for medium-rare.
- Transfer the venison medallions to a plate and let them rest for 5 minutes.
- Drizzle the summer herb cowboy butter over the rested venison medallions.
- Serve immediately while warm.
Notes
- Marinate the venison medallions in the herb butter mixture for 30 minutes for a more intense herb flavor.
- Adjust the cayenne pepper amount to your liking to control the dish’s spiciness.
- Enhance the herb butter sauce’s flavor by using high-quality olive oil and garnish with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Calories: 400
- Fat: 35g
- Protein: 23g
Keywords: summer herb, cowboy butter, venison backstrap, medallions, savory marinade