Sautéed Venison Back Strap Medallions or Steaks

Sautéed Venison Back Strap Medallions or Steaks

Original Post by Teri in Mar, 2010

This is Dan (my husband’s) creation and one I am sure you will all enjoy. I didn’t used to be crazy about the taste of deer, but he taught me with milk and red wine you can’t go wrong. And I actually crave this recipe when I haven’t eaten it in a while.

Ingredients:

  • ¾ cup oil
  • ¼ cup brown sugar
  • ¼ cup dry red wine
  • 1 cup milk (helps remove gamey taste)
  • 2 TBSP Worcestershire sauce
  • 2 TBSP Lucy’s Wild Game Blend Deer Steaks (or cut into medallions as in the photograph)

Instructions:

Mix all ingredients together except the steaks. Heat 300 degrees and sauté the steaks for 15-20 minutes. Serve with baked winter squash. (Pictured with delicata squash)

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