Venison Medallions in Cream Sauce

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Game plays a prominent role in our meal plans.  Living in Wyoming we enjoy what seems to be an abundance of antelope and venison.  In my area, the game feasts primarily on sage brush and prairie grass.  Having several wonderful ways to cook game is a quest I am on. Our absolute favorite is to have it chicken fried.  We also really like to have it slow cooked in a crock pot (I usually do a basic crock pot formula that I outline in my Design a Dish eBook).

Last week I decided to try something new.

I had a couple of packages of venison back strap in the freezer. The back strap is a very tender cut and lends itself well to becoming small steaks or medallions. A tasty marinade and delicious sauce really made this dish spectacular.  My husband like it so much he said I could make it every week!



Venison Medallions in Cream Sauce

Venison back strap- 2 straps
Juice from 2 lemons
2 tablespoons olive oil
1 tablespoon chili powder
1 tablespoon cumin
2  onions, sliced thin
4 tablespoons healthy fat (I used ghee)
1 cup mushrooms, sliced
1/2 red pepper, chopped
1 tomato, diced
2 cups broth
1/2 cup cream
1/2 cup sour cream
1 teaspoon powdered garlic

Cut venison in small steaks or medallions about 1/3 inch thick.  Put in a glass dish and cover with lemon juice, olive oil, chili powder and cumin. Toss well. Allow to marinade for several hours.

In a deep and heavy bottom skillet (I used cast iron) heat 1/2 the fat and add onions. Cook over low heat until very soft (about 20 minutes).   Meanwhile, remove venison from marinade and dry the medallions.

When the onions are soft, remove from skillet. Add another tablespoon of fat and fry the medallions for about two on each side.  I did mine in batches.  Once all medallions are fried set aside.

Add remaining fat and fry mushrooms and red pepper until soft (about 5 minutes).  Remove vegetables from skillet.  I had all of the onions, medallions and vegetables on one dish off heat since they would soon be combined.

Add broth to skillet. Using a spatula, deglaze the pan to remove any little cooked bits. Bring the broth to a boil. Season with powdered garlic, salt and pepper. Taste to make sure your broth is delicious.  Return all vegetables and meat to the pan. Add cream, sour cream and tomatoes. Cook for a couple of minutes just to warm through.  Adjust salt and pepper if needed.

Serve with rice, potatoes or pasta to absorb the tasty sauce.

The spices that the venison marinaded in really come through in this simple dish without being over powering.  Keeping the steaks on the thinner side allows them to cook quickly and stay extremely tender.  This made a nice quantity and we were able to enjoy it a second night fried potatoes on the side.  This dish is also a great way to add nutritious bone broth into a meal. With warmer weather on the horizon I’m going to be looking for lots of dishes like this.

No venison on hand? I’m confident this dish would be delicious made with beef.

Do you enjoy venison? What is your favorite way to prepare it?

This post is shared at Traditional Tuesdays.

Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at


    1. Post

      Hi Hannah,

      This one is definitely a winner! Do you have mule deer in your area? That’s what we have but this weekend we’re going to Joe’s folks house and their freezer is full of white tail. Very different flavors!

  1. Missy Steiger

    Stew is one of our favorites. Flour and brown in small batches, simmer for a couple of hours, add large hunks of potatoes, carrots and onions, salt and pepper and cook until veggies are done. Very basic but my family loves it. Serve with fresh homemade bread, biscuits or sometimes dumplings. Yummy!

    1. Post
  2. Heba

    This looks amazing! I’ve shared on FB and have pinned 🙂 I had venison only once before at a fancy restaurant in DC, but never knew where I can find any to buy and cook myself! Do you have any ideas for us East-Coasters?

    1. Post

      Hi Heba,
      This is super good. I think that you can order venison online. Most likely not wild but free range/pastured. This dish would be great with beef also.

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