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.


  • 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)


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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