Truffle Honey Seared Venison Medallions Tips, FAQ & printable recipe

Tips for success

To ensure the most consistent results, use a high-quality cast-iron skillet that has been properly seasoned. This helps in achieving an even sear and prevents the venison from sticking.

If you do not have a cast-iron skillet, a heavy-bottomed stainless steel pan is an acceptable alternative that also holds heat well.

When basting, tilt the pan slightly so that the butter, thyme, and truffle honey pool at the bottom. Use a large spoon to scoop this flavorful liquid and pour it repeatedly over the medallions.

This technique not only adds flavor but also gently cooks the meat through the top, ensuring an even finish.

Variations

• Herb-Crusted Venison: Add a tablespoon of finely chopped rosemary and parsley to the juniper rub for a more herbaceous flavor profile. The fresh herbs will crisp up during the searing process, adding a lovely texture to the outside of the medallions.
• Balsamic Glaze: Replace the truffle honey with a high-quality balsamic reduction for a sharper, more acidic finish. This variation works well if you prefer a tangy flavor that cuts through the natural richness of the venison meat.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container for up to 3 days.

Freezer

Freezing is not recommended as it changes the texture of the meat.

Reheat

Gently reheat in a skillet over low heat with a splash of broth until just warmed through.

Store any leftover venison in an airtight container in the refrigerator. To keep the meat as moist as possible, include a spoonful of the pan juices in the container.

Consume within 2 to 3 days for the best quality and texture, as venison can become tough if over-reheated.

You can prepare the venison medallions and the seasoning rub up to 4 hours in advance. Keep the seasoned meat refrigerated until you are ready to sear. Do not add the truffle honey or butter until the final cooking stage to ensure the sauce remains fresh and glossy.

Serving ideas

Serve the medallions hot, drizzled with the remaining pan jus from the skillet.

The dish pairs beautifully with simple sides that do not compete with the delicate flavor of the truffle honey, such as roasted root vegetables, a light arugula salad, or creamy mashed potatoes.

For a formal presentation, place each medallion on a warm plate and garnish with a fresh sprig of thyme. The contrast between the ruby-red center of the venison and the glistening, golden glaze creates a visually stunning dish that is perfect for elegant entertaining.

Frequently asked questions

Recipe card

Truffle Honey Seared Venison Medallions

Prep 10 minCook 8 minRest 5 minTotal 23 minServes 4

Ingredients

• 1.5 lb venison backstrap, cut into 2-inch medallions
• 1 tsp juniper berries, crushed
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly cracked
• 2 tbsp ghee
• 3 tbsp butter
• 2 sprigs fresh thyme
• 3 tbsp white truffle honey

Instructions

1. Cut the venison backstrap into uniform 2-inch medallions. In a small bowl, combine the crushed juniper berries, kosher salt, and cracked black pepper. Rub this seasoning mixture thoroughly onto all surfaces of the venison medallions, ensuring even coverage for the best flavor development during the searing process.
2. Heat a cast-iron skillet over high heat until it reaches 475°F (246°C). Add the ghee to the hot pan. Carefully place the seasoned venison medallions into the skillet. Sear each side for approximately 2 minutes until the internal temperature reaches 145°F (63°C). Once cooked, remove from the pan and let the meat rest for at least 3 minutes.
3. Remove the skillet from the heat. Immediately add the butter, fresh thyme sprigs, and white truffle honey to the pan. Using a spoon, continuously baste the medallions with the foaming, aromatic butter mixture for one minute before serving.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

42 g

Carbohydrates

8 g

Fat

20 g

Fiber

0.5 g

Sugar

7 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.