Venison Medallions w/ Tomato Confit & Chimichurri

Dry-aging the medallions intensifies flavor and tenderness, setting the stage for a clean sear and a sharp, herbaceous chimichurri. The addition of slow-roasted cherry tomato confit adds a warm, jammy layer of umami and acidity for a perfectly rounded wild game dish.

Why You'll Love Venison Medallions w/ Tomato Confit & Chimichurri

Dry-aged venison medallions, quick-seared and drizzled with a vibrant parsley-cilantro chimichurri. A spoonful of cherry tomato confit adds a sweet, slow-roasted contrast that deepens the plate's richness and balance.

Tips and Tricks

• Rest the meat between sears for even cooking.
• Let tomato confit sit out 10 minutes before plating so the oil isn't cold.
• Add a splash of lemon to chimichurri for a brighter finish.

Variations

• Stir a pinch of smoked paprika into the confit for added depth.
• Swap thyme for rosemary in the tomato confit.
• Add capers or pickled shallots for acidic punch.

Substitutions

• Grape tomatoes can sub for cherry.
• Use rosemary or bay leaves if thyme isn't available.
• Substitute beef tenderloin or lamb for venison.

Best served with

• Olive oil-crisped potatoes
• Grilled broccolini or charred green beans
• A glass of Tempranillo or Syrah

How to Store Leftovers

• Store venison, chimichurri, and confit separately in airtight containers.
• Reheat medallions gently in a skillet or oven.
• Bring chimichurri and confit to room temp before serving.

Venison Medallions w/ Tomato Confit & Chimichurri

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Dry-aging the medallions intensifies flavor and tenderness, setting the stage for a clean sear and a sharp, herbaceous chimichurri. The addition of slow-roasted cherry tomato confit adds a warm, jammy layer of umami and acidity for a perfectly rounded wild game dish.

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Prep Time 25 minutes mins

Total Time 3 days d 1 hour hr

Course: Dinner, Main Course, Meat

Cuisine: Argentinian, Californian

Calories: 1740

Ingredients Equipment Method Nutrition

Ingredients

  

• 12 oz venison medallions
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• ½ cup parsley finely chopped
• ¼ cup cilantro finely chopped
• 1 garlic clove minced
• 2 tablespoon red wine vinegar
• ¼ cup olive oil
• ¼ teaspoon red chili flakes
• ½ teaspoon kosher salt
• 1 pint cherry tomatoes
• 4 garlic cloves smashed
• ½ cup olive oil
• 3 thyme sprigs
• 1 teaspoon kosher salt

Equipment

• Cast iron skillet
• Tongs
• Oven
• Small baking dish
• Mixing Bowls
• Sheet tray with wire rack

Method

 

Dry Age the Medallions

1. Unwrap the medallions and pat dry thoroughly with paper towels.
2. Season lightly with kosher salt.
3. Place on a wire rack set over a sheet tray and refrigerate uncovered for 48-72 hours.
4. Bring to room temperature for 30 minutes before cooking.

Make the Chimichurri

1. Mix all chimichurri ingredients in a bowl or crush using a mortar and pestle.
2. Let sit for 15 minutes to allow flavors to meld.

Make the Tomato Confit

1. Preheat oven to 350°F.
2. In a small baking dish, add cherry tomatoes, garlic cloves, and thyme sprigs.
3. Pour olive oil over to nearly submerge the tomatoes.
4. Sprinkle with kosher salt.
5. Roast uncovered for 45-60 minutes, until tomatoes are soft, collapsed, and beginning to caramelize.
6. Let cool slightly before serving.

Sear the Venison

1. Heat olive oil in a cast iron skillet over medium-high heat (370-400°F).
2. Sear medallions for 90 seconds per side. Transfer to a rack to rest for 3 minutes.
3. Return to the pan and sear another 90 seconds per side.
4. During the final 30-60 seconds, add butter, smashed garlic, and thyme (optional) to the pan.
5. Tilt and baste the medallions with the foaming butter.
6. Remove and let rest 3 more minutes before slicing.

Nutrition

Calories: 1740kcalCarbohydrates: 39gProtein: 7gFat: 177gSaturated Fat: 25gPolyunsaturated Fat: 19gMonounsaturated Fat: 129gTrans Fat: 0.03gSodium: 7172mgPotassium: 1329mgFiber: 5gSugar: 19gVitamin A: 5403IUVitamin C: 158mgCalcium: 176mgIron: 8mg

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