Open-Fire Venison Cowboy ChiliOctober 3, 2018
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Just because the weather is cooler, doesn’t mean you have to give up on perfectly cooked steaks until next Spring. According to The Kitcheneer, all you need is a really good cast iron pan, a little oil and some fresh rosemary. And bacon, of course. Because everything is always better with bacon. Thankfully, these Elk Medallions come pre-wrapped in unsweetened, uncured, nitrate-free bacon. So we’ve already done most of the work for you. (You’re welcome.)
Recipe & Photography by The Kitcheneer. Be sure to check out her blog here.
Recipe: Pan-Seared Bacon-Wrapped Elk Medallions
- 4 Bacon-Wrapped Elk Medallions (Bison or Venison Medallions are great, too!)
- 1 tbsp olive oil
- 2 tsp of pink Himalayan salt
- 1 tbs of ground black pepper
- 2 tbs ghee or unsalted butter
- fresh rosemary sprigs
- Season both sides of the medallions liberally with salt and pepper.
- Preheat oven to 350F.
- Preheat a cast iron skillet on high heat.
- Wait until pan is smoking (about 3-5 min). Add oil and quickly add the medallions.
- Sear all sides of the medallions (about 1-2 min per side).
- Add ghee and rosemary sprigs.
- Baste medallions continuously with the ghee/butter & rosemary mixture for another 5-7 minutes.
- Finish cooking the medallions to the desired doneness in the oven. Use a meat thermometer for accuracy. For
- medium, cook to (145F).
- Let medallions rest for 10 minutes before eating.
Serve with your choice of sides.
Pro Tip: Secure your bacon on the medallions with a piece of natural twine before cooking. This not only keeps the bacon from slipping off, it also adds a nice decorative touch.