Venison Medallions with a Lime Cilantro Marinade

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•  2-3 lbs venison loin or back-strap
• 1/2 bunch cilantro
• 1/2 cup olive oil
• 1 cup lime juice
• Bacon grease or an olive oil/butter combo to cover the bottom of a cast iron pan.

 

Cut 1/2 a bunch of cilantro and crush with your hands, but do not chop.

Put 1/3 of it in the marinating dish.



Mix 1/2 cup olive oil and 1 cup lime juice.

Shake well, and pour 1/3 over the cilantro.



Cut the venison into 1" slices. Partially frozen meat will cut easier, and will slide off the "silver" on the underside.



Layer the meat in the dish finishing with more cilantro and lime juice/oil on top.



Remove the larger pieces of cilantro, but leave some if you wish.

 
Salt the top of the meat and turn that side down to touch the pan.

 
Sear in a hot pan with enough bacon grease or olive oil and butter to cover the bottom of the pan. Salt the top side and turn after about 3 minutes. Remove from the pan after 3 more minutes.



Watch me make them on youtube:

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