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Venison Backstrap Medallions with Green Beans
30 minVoor 2Nutri-Score B€€
B
30 min
30 minVenison Backstrap Medallions with Green Beans
recept van
Sarah Watson’s Farmhouse
@sarahsfarmhouse
3 recepten
3 imports
0 keer gekookt
wat je nodig hebt
Ingrediënten
venison backstrap (sliced into medallions)Vlees400 g
green beans (trimmed)Groente en fruit250 g
canned beans (rinsed and drained)Voorraadkast240 g
olive oil (for the skillet, the marinade and the beans)Voorraadkast45 ml- Worcestershire sauceVoorraadkast15 ml
- spicy brown mustardVoorraadkast15 g
saltKruiden en specerijen4 g
black pepper (ground)Kruiden en specerijen2 g
garlic powderKruiden en specerijen3 g
SPG seasoning (salt, pepper and garlic blend)Kruiden en specerijen4 g
water (for deglazing)Overig60 ml
per portie
Voedingswaarden
424kcal
- Koolhydraten
- 23 g
- Eiwitten
- 48 g
- Vetten
- 16 g
wat je gebruikt
Keukengerei
Koekenpan
Keukentang
stap voor stap
Bereiding
- Stap 1
Season the venison
- Coat the venison medallions with olive oil, salt, pepper, garlic powder, Worcestershire sauce and spicy brown mustard.
- Let them sit while the skillet heats.
- Stap 2
Sear the venison
- Oil the skillet over medium-high heat.
- Add the venison medallions and sear for 3 to 4 minutes.
- Turn them and cook for another 3 to 4 minutes.
- Remove and set aside.
- Stap 3
Cook the green beans
- Add the green beans to the same skillet and cook until tender-crisp, moving them to the side of the pan.
- Stap 4
Deglaze and warm the beans
- Deglaze the pan with water and add olive oil.
- Stir in the rinsed beans and season with SPG.
- Warm on one side, then stir and brown the opposite side.
- Stap 5
Serve
- Plate the venison with the green beans and beans, and enjoy.
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