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Venison Backstrap Medallions with Green Beans
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Venison Backstrap Medallions with Green Beans

30 minServes 2Nutri-Score B€€
from @sarahsfarmhouse3 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • venison backstrap (sliced into medallions)Meat400 g
  • green beans (trimmed)Produce250 g
  • canned beans (rinsed and drained)Pantry240 g
  • olive oil (for the skillet, the marinade and the beans)Pantry45 ml
  • Worcestershire saucePantry15 ml
  • spicy brown mustardPantry15 g
  • saltSpices4 g
  • black pepper (ground)Spices2 g
  • garlic powderSpices3 g
  • SPG seasoning (salt, pepper and garlic blend)Spices4 g
  • water (for deglazing)Other60 ml

per serving

Nutrition

424kcal

Carbs
23 g
Proteins
48 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Tongs

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4

  5. Serve

    • Plate the venison with the green beans and beans, and enjoy.
    Step 5
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