Serve venison tenderloin by cutting it up into medallions, pan searing it until medium-rare and then topping with a spoonful of onions that have been cooked down in a buttery balsamic vinegar glaze.
PREP TIME: 5 MIN
– 4 small venison tenderloin medallions – ½ cup flour – 1 tbsp. italian seasoning – 1 tsp. salt – 4 tbsp. butter – 1 medium onion, very thinly sliced – ¼ cup balsamic vinegar
COOK TIME: 30 min
Remove venison from fridge and allow to come to room temperature.
Coat with seasoned flour mixture.
Brown in a cast iron skillet, careful not to overcook.
Set to the side to rest and saute onions until caramelized.
Add balsamic vinegar and reduce.
Top finished venison steaks with onion balsamic mixture and enjoy!