Venison medallions are perhaps the easiest cut to add to your menu (or your plate, if you’re a home cook). Cut from the leg, they’re more affordable than the highly prized saddle cuts, but still tender. Cooking medallions is easy – simply sear or grill them to your preferred doneness, then serve with your choice of sides.
Medallions can also be cut down further into cubes or strips for use as kebab or stir fry meat.
Because venison is lean & higher in protein than more common meats like beef, a 4oz medallion portion is perfect for a light meal or slicing for a hearty salad.