Venison medallions with mustard sauce

Many years ago, I shot my first deer on some family land of ours in Alabama. My 30/30 lever action Winchester was the weapon of choice, as it was a gift from my dad, who was with me on the hunt. I remember my heart thumping out of my chest, taking a big deep breath in, then squeezing to pull the trigger and landing my first doe.

While hunting is definitely a sport, it’s also an amazing way to get some of the most natural meat you’ve ever had. Deer aren’t on feedlots, in confined spaces, and there certainly is no guarantee you’ll get one (I’ve had many days where I’ve come up empty). Deer tenderloin is some of the leanest meat you can find, and there are hundreds of ways you can cook it. While I love smoked deer meat out on the Big Green Egg, and love me some deer jerky, this recipe Julie came up with is also mighty fine.

1½ pounds (700 g) venison tenderloin, cut into ¾-inch-thick (1.75 cm) medallions
1 tablespoon (15 ml) avocado oil
3 tablespoons (45 ml) Dijon mustard
1 tablespoon (15 ml) clarified butter
1 shallot, chopped
1 cup (250 mL) beef or veal stock
½ cup (125 mL) dry red wine
~ salt and pepper to taste

1. Let meat come to room temperature first.
2. Take 1 tablespoon (15 ml) of the mustard and rub it on the flat sides of the medallions.
3. Heat a large skillet over medium-high heat until very hot. Add in the oil, and when it gives off wisps of white smoke, add the medallions to the pan.
4. Allow the medallions to sear for 4–5 minutes on the first side, then using tongs flip over and cook another 4–5 minutes for medium rare.
5. Remove medallions, place on a plate and let rest.
6. In the skillet you were just using, reduce heat to medium adding the clarified butter and shallots, stirring to release any of the browned bits in the pan.
7. Add the stock, wine, and remaining mustard, and whisk all to create sauce.
8. Pour sauce over the medallions and serve.

Variation—You can easily add mushrooms to your pan sauce to add a little more earthy flavor to things.

Ingredient Notes—If you don’t have venison tenderloin, the backstrap is very similar (but different) and is a fine substitute.

More Recipes You'll Love

• Chipotle dipping sauce
• Shrimp Rolls with Nutty Ginger Sauce
• PORK CHOPS WITH POMEGRANATE-GINGER SAUCE

Venison medallions with mustard sauce is elegant weeknight cooking that comes together in one skillet. The medallions get a Dijon rub before searing to rosy medium-rare, then the same pan becomes a silky sauce of shallot, red wine, stock, and more mustard.

Pro Tips

• Let the venison come to room temperature before it hits the pan — cold medallions seize up and cook unevenly at the centre.
• Rub one tablespoon of Dijon directly onto the flat sides of the medallions before searing; it forms a savoury crust and seasons the meat far beyond the surface.
• Wait for wisps of white smoke from the avocado oil before adding the meat. Venison is lean and needs a fast, hard sear — 4–5 minutes per side for medium-rare.
• Rest the medallions on a plate while you build the sauce in the same skillet, scraping up every browned bit — that fond is the depth of the finished sauce.
• Whisk the remaining mustard into the wine and stock at the end so it emulsifies into a glossy sauce rather than breaking in the hot pan.

Frequently Asked Questions

How do I keep venison medallions from drying out?

Venison is very lean, so cook it to medium-rare only (about 130–135°F / 55–57°C), sear in a properly hot pan, and always rest the meat before slicing against the grain.

Can I substitute beef for the venison?

Yes — beef tenderloin medallions work exactly the same way in this recipe. The Dijon crust and red wine mustard sauce are just as good with beef.

Is the mustard sauce paleo?

It is: clarified butter, shallot, stock, red wine, and Dijon mustard, with no cream or flour. Check your Dijon label to make sure there are no additives.

Can I skip the wine in the sauce?

Use extra beef or veal stock and a splash of red wine vinegar for acidity. The sauce will be a touch less rich but still glossy and full-flavoured.

Recipe Card

Stav Kogan

Venison medallions with mustard sauce

Print Recipe Pin Recipe

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 tbsp avocado oil
• 3 tbsp Dijon mustard
• 1 tbsp clarified butter
• 1 shallot, chopped
• 1 cup (250 mL) beef or veal stock
• ½ cup (125 mL) dry red wine
• Take 1 tablespoon of the mustard and rub it on the flat sides of the medallions.
• Allow the medallions to sear for 4–5 minutes on the first side, then using tongs flip over and cook another 4–5 minutes for medium rare.

Method

 

1. Let meat come to room temperature first.
2. Heat a large skillet over medium-high heat until very hot.
3. Add in the oil, and when it gives off wisps of white smoke, add the medallions to the pan.
4. Remove medallions, place on a plate and let rest.
5. In the skillet you were just using, reduce heat to medium adding the clarified butter and shallots, stirring to release any of the browned bits in the pan.
6. Add the stock, wine, and remaining mustard, and whisk all to create sauce.
7. Pour sauce over the medallions and serve.

Tried this recipe?

Let us know how it was!