Recipes

Thyme Basted Venison Medallions

We've partnered with our friends at STAUB , using their 32cm Oval Cast Iron Baking Dish to cook our Wild Venison Medallions. For a pink, tender inside and a perfectly caramelised crust, there's no better way to cook our Wild Venison Medallions than in a cast iron pan. For added depth of flavour, finish the cooking process by basting with thyme and butter. We recommend serving with mushrooms, celeriac purée and a red wine jus.

4 November 20211 MIN

Thyme Basted Venison Medallions

Time

10 mins

Serves

2

Ingredients

4 Field & Flower Wild Venison Medallions (200g)
20g butter
3 sprigs of thyme
Seasoning

Instructions

Take the meat out of the fridge before cooking to allow it to reach room temperature.
Season the medallions evenly on all sides.
Place your cast iron pan on the heat and add oil, turning the heat up gradually to high so the pan isn't exposed to high temperatures straight away.
Once the oil is hot add the venison medallions to the pan, searing for 2-3 minutes each side.
For the final minute of cooking, add your butter and herbs to the pan and baste the medallions.
Leave to rest for 5-10 mins before serving.