Each package contains 4 red deer Medallions. Recommend serving 2 medallions per serving. If served with another meat, such as shrimp this package should serve 4. The deer Medallion is cut from the eye of the deer steak. Always turns out great, flavorful and tender. Nothing but the best.

Venison Recipes

Red Deer Medallions

1 lb. Tenderloin (Marinade)
¼ cup red-wine vinegar
2 cloves garlic,
minced 1 Tbsp. Dried tarragon
¼ tsp. Freshly ground black pepper

To prepare the marinade, in a small glass bowl, combine the vinegar, garlic, tarragon, and pepper. Mix well. Place medallions in a shallow glass dish, pour marinade over medallions: turn to coat. Cover dish with plastic wrap and refrigerate for 30 minutes. Preheat broiler. Line a broiler pan with foil. Remove medallions from marinade: place on prepared pan. Discard marinade in dish. Broil medallion 6 inches from heat, turning once, about 4 minutes per side for medium. Place medallions on a serving platter, cover for 8 minutes in a warm place, 150-degree oven, before serving. Serves 4. To grill, grill over hot preheated grill for 4 minutes per side, turning once. Then place medallions on a serving platter, cover for 8 minutes in a warm place, before serving.