March 2, 2021

If you want tender, restaurant-quality venison medallions without extra fuss, this is the move: trim clean, salt ahead, get a cast-iron ripping hot, sear 1–2 minutes per side, baste with butter, rest, and serve medium-rare.  Use tenderloin for ultra-tender or backstrap for a little more bite. Both shine when you build a golden brown crust […]