Vension medallion entrees can be served with any side dishes.
Venison back strap is the two cylindrical portions of meat on either side of the backbone. These portions are the tenderest meat on a deer and are in the same position as pork loin on a pig. Course ground pepper and an easy marinade add tenderness and flavor to your venison dish.
Instructions
1. Cut medallions about 1-inch thick from the venison back strap with a sharp knife. Place the medallions in a bowl that has a lid.
2. Combine equal portions of Worcestershire sauce and Italian dressing in a measuring cup and stir them with a spoon to mix the marinade. Pour the marinade over the steak medallions in the bowl. Move the medallions down into the marinade, so that they are all completely covered. Snap the lid on the bowl tightly. Allow the meat to remain in the marinade at least 6 hours or overnight.
3. Pour about ½ inch of cooking oil in a heavy skillet and heat it on the stovetop at medium high heat. When the oil has a bright sheen, it is hot enough.
4. Remove the steak medallions from the marinade and place them on a platter. Sprinkle both sides of each medallion with course black pepper and press the pepper into the meat.
5. Add the medallions gently to the hot cooking oil and cook each one about 3 minutes per side. Remove the cooked medallions and place them on a plate lined with paper towels to drain excess oil.
Tags: back strap, , place them