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Venison Medallions
15 min320 cal40g protein16g fat6 oz
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Sear venison medallions in duck fat 3 min per side. Rest 5 min. Serve with salt.
Ingredients
- Venison Loin6 oz
- Duck Fat1 tbsp
- Salt1 tsp
Steps
- 1Let venison come to room temperature for 15 minutes. Season with salt.
- 2Heat 1 tbsp duck fat in cast iron on high until shimmering.
- 3Sear medallions 3 minutes per side for medium-rare (130°F internal).
- 4Rest 5 minutes on a warm plate. Venison is very lean — overcooking dries it out.
- 5Serve with any remaining pan juices drizzled on top.