Tenderloin (medallions)...?!
Thanks in advance.
Answers: I have a recipe for venison deer tenderloin, the recipe calls for "1 1/2 lbs. tenderloin (medallions)". What are medallions?
Thanks in advance.
Tenderloin is a long cylindrical cut of meat. If you slice the meat to make circles or ovals, those are medallions. The medallions are usually flattened a bit before cooking.
yuck it should be filet mignon but anyways medalliaons are sliced meat like 2-4 inches long and about a 1/2" thick
medallions are just small pieces of tenderloin.....deer tenderloin is not the same size as a pork loin so when it is sliced it is just small pieces of tenderloin.....if it is a large tenderloin, if it is sliced in half and you cut from each end, you will have smaller pieces......that is basically all it is just small pieces of tenderloin....
you see these frozen dinners with turkey medallions, all that consists of is small almost bite size pieces of turkey....
Medallions are generally thick, and small, round cuts that make it easier to get the doneness you like. Medallions are shaped to fit neatly on the plate without any need to cut them to serve. Good luck!
You lucky dog!
tenderloin is the inner upper back muscle on a deer. It is about 1.5 to 2.5 inches in diameter, and perhaps 12 inches long. Depending, of course, on the size of the deer.
Where some cuts of meat can become tough if cooked too long, the tenderloin could be well done, and would still be tender.
Medallions are where this whole cut of meat is cut into circles - usually about 1/2 to 3/4 inch thick. They cook quickly.
If you don't have tenderloin to make into medallions, you can substitute backstrap, the larger muscle that runs along both sides of the spine on the outside of the ribcage. These are generally about 18" - 24" long, and about 3.5 - 5" in diameter. It is not quite as tender as tenderloin, but you won't be disappointed with the results. You would have to substitute chunks for medallions.
The only thing you really need to make sure and do with venison is hang it long enough. A buck needs to hang five or six days at refrigerator temperature to get all the stink out. Make sure you have a extremely sharp knife to remove all fat and 'silver' - this will add a bad flavor to the meat.
A doe will only need to hang 3 to 4 days. They generally aren't very 'gamey'. Most people don't hang it long enough. They are afraid because they buy meat at the store and think it needs to be frozen right away. But they don't realize that beef and pork are hung for a week before they are processed. If they are not, they will taste 'gamey' too.
I have gone from city girl to hunter's wife in the past few years (well, we've been married almost 20 years, but he just started hunting in earnest in the past few years). Last year, my DH got enough venison that we didn't have to buy beef all year. I simply replaced every recipe I would normally have used beef in with venison. Now, I like venison better than beef, which tastes bland to me.
However, when he got his first deer a few years ago, we had it processed at a butcher. Besides hardly getting any meat back, it tasted bad. Meat that we get from other people tastes bad to me, too. I only like the venison we process ourselves, I think because most of the people we know process it too quickly.
Good luck and enjoy!