{"id":2574,"date":"2021-05-18T13:18:45","date_gmt":"2021-05-18T01:18:45","guid":{"rendered":"https:\/\/blog.myfoodbag.co.nz\/?p=2574"},"modified":"2023-09-07T19:59:39","modified_gmt":"2023-09-07T07:59:39","slug":"how-to-cook-venison-medallions-to-perfection","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2021\/05\/18\/how-to-cook-venison-medallions-to-perfection\/","title":{"rendered":"How to cook venison medallions to perfection"},"content":{"rendered":"\n

Our Gourmet Chef Amber ‘Agria’ divulges her top tips for cooking your venison medallions \u2013 featured in Nadia’s Seared Venison Medallions recipe in our My Local Kitchen<\/a> series \u2013 so you make the most of this premium protein.<\/strong><\/p>\n\n\n\n

\"venison
Nadia’s Seared Venison Medallions with Winter Mash & Cherry Red Wine Jus<\/figcaption><\/figure>\n\n\n\n

Venison is known for its leanness, deep colour and rich flavour, making it a favourite when it comes to red meats. But how should you cook it so you get the most out of this mouth-watering premium protein? Our Gourmet Chef Amber ‘Agria’ is here to help! <\/p>\n\n\n\n

Don\u2019t cook it cold<\/strong>
Make sure not to cook your venison medallions straight from the fridge. They should be at room temperature when you are ready to cook them. Take them out of the fridge about 30 minutes before cooking. Venison is best served medium rare so if it\u2019s cold from the fridge this will be harder to achieve.<\/p>\n\n\n\n

Add some fat, then cook it quick<\/strong>
Get the pan nice and hot and then add oil. Then, add a knob of butter \u2013 venison is very lean, so it is good to add some fat to the pan and baste the venison a few times during cooking. Tilt the pan and use a dessert spoon to scoop up some of the melted butter and baste the venison.<\/p>\n\n\n\n

You also want the pan to be nice and hot when you add the venison, so it cooks and browns quickly on the outside and doesn\u2019t stew. You run the risk of it overcooking if the pan is not hot enough. The pan should be so hot you should be able to see the heat coming off it.<\/p>\n\n\n\n

Let it rest<\/strong>
Remove your venison from the pan and leave it to rest for at least half the amount of cook time. When cooking venison, the heat causes the fibres in the meat to clench up. Resting will help relax the meat and ensure the juices are evenly distributed throughout the meat. It is also important to note that your venison will keep cooking when removed from the pan, so it\u2019s best to slightly undercook it for perfection.<\/p>\n\n\n\n

Slice it right <\/strong>
Always cut your meat against the grain. How do you do this? Pick your venison up and study which way the muscle fibres are traveling. You want to slice the venison the opposite way to these \u2013 easy! Cutting against the grains shortens the muscle fibres resulting in a tender piece of meat. Check out our handy pictures if you get a bit stuck! <\/p>\n\n\n\n

\n
\"\"
Pick your venison up and study which way the muscle fibres are traveling.<\/figcaption><\/figure>\n\n\n\n
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Slice the venison in the opposite direction of the grain.<\/figcaption><\/figure>\n\n\n\n
\"venison
Perfection!<\/figcaption><\/figure>\n<\/figure>\n\n\n\n
\"\"<\/a><\/figure>\n\n\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Our Gourmet Chef Amber ‘Agria’ divulges her top tips for cooking your venison medallions \u2013 featured in Nadia’s Seared Venison Medallions recipe in our My Local Kitchen series \u2013 so you make the most of this premium protein. Venison is known for its leanness, deep colour and rich flavour, making it a favourite when it […]<\/p>\n","protected":false},"author":3,"featured_media":2580,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2353,2354,2356,2486],"tags":[2217,1838,2116,1884],"class_list":["post-2574","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-blog","category-my-food-bag","category-nadias-kitchen-hacks","category-the-butcher","tag-cooking-tips","tag-gourmet","tag-tips-tricks","tag-venison","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/2574","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=2574"}],"version-history":[{"count":2,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/2574\/revisions"}],"predecessor-version":[{"id":23342,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/2574\/revisions\/23342"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/2580"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=2574"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=2574"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=2574"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}