Pan-Seared Venison Medallions

Name: Pan-Seared Venison Medallions
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Ingredients: 1 venison tenderloin (cut into 12 small medallions); 25 g flat-leaf parsley (chopped); 12 g truffle (chopped); 1 egg yolk (beaten); 30 g+30 g butter (for frying); to taste peanut oil (for frying)

Venison loin cut into small medallions, coated with herbs and truffle, pan-seared in butter and served with a pepper sauce.

30 min

Easy

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Ingredients

venison tenderloin (cut into 12 small medallions) 1

flat-leaf parsley (chopped) 25 g

truffle (chopped) 12 g

egg yolk (beaten) 1

butter (for frying) 30 g+30 g

peanut oil (for frying) to taste

Instructions

Prepare Herb and Truffle Mixture

Mix chopped parsley and truffle together. Beat the egg yolk with a small amount of water and salt.

Prepare the Venison

Cut the venison tenderloin into 12 small medallions and gently flatten them.

Coat the Venison

Brush both sides of the medallions with the beaten egg yolk, then coat evenly with the herb and truffle mixture. Refrigerate.

Pan-Fry

Heat peanut oil and 30g of butter in a skillet until it turns hazelnut-colored. Place the venison medallions in the pan and fry for 1 minute 45 seconds per side.