Venison Medallions with Rosemary, Sumac & Saffron Butter

These venison medallions are deeply aromatic and seared, basted with saffron, sumac, and rosemary-infused butter using the LĒVO machine. The result is tender meat with a golden crust and complex, earthy flavor. Serve alongside roasted kabocha squash for a seasonal plate.

Why You'll Love Venison Medallions with Rosemary, Sumac & Saffron Butter

This recipe brings bold, high-end flavor with almost no fuss. You're getting rich, seared venison medallions basted in a fragrant butter infused with rosemary, citrusy sumac, and warming saffron, made using the LĒVO machine. It's a dish that impresses without overcomplicating dinner.

Tips and Tricks

• Use a meat thermometer and pull the medallions at 125°F - carryover heat will take them to a perfect medium-rare.
• Crush saffron threads and bloom them in warm water for a few minutes before infusing - it amplifies their aroma and color.
• Infused butter freezes well - pour into silicone molds or ice cube trays and keep on hand for easy flavor boosts.

Variations

Make this recipe your own by switching up the protein or playing with different infused fat bases - the core flavor combo of rosemary, sumac, and saffron is surprisingly versatile.

• Swap venison for beef tenderloin or lamb loin for a slightly fattier, equally flavorful experience.
• Add crushed pink peppercorns to the infusion for subtle spice and floral notes.
• Use duck fat or ghee instead of butter for a deeper, roastier flavor foundation.

Substitutions

Don't have everything on hand? Here are easy swaps that keep the flavor profile intact without sacrificing quality.

• Use olive oil in place of avocado oil if needed - just keep the pan temperature controlled to avoid smoke.
• Try thyme instead of rosemary if it's what you've got - it'll still bring a woodsy depth.
• If you're out of sumac, a small splash of lemon juice can mimic that bright tang.

Best Served With

• Roasted root vegetables like carrots, parsnips, or beets
• Garlic mashed potatoes or celery root purée
• Blistered green beans or sautéed broccolini
• A bold red wine like Cabernet Sauvignon, Syrah, or Barbera

How to Store Leftovers

• Store leftover venison medallions in an airtight container in the fridge for up to 2 days.

Common Questions

Venison Medallions with Rosemary, Sumac & Saffron Butter

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These venison medallions are deeply aromatic and perfectly seared, basted with saffron, sumac, and rosemary-infused butter using the LĒVO machine. The result? Tender, luxurious meat with a golden crust and complex, earthy flavor. Serve alongside roasted kabocha squash for a seasonal plate.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 2

Course: Dinner, Main Course, Meat

Cuisine: Californian, Seasonal

Calories: 252

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Venison Medallions

• 2 venison medallions 6-8 oz each
• Salt to taste
• Black pepper to taste
• 1 clove garlic minced
• 2 tablespoon avocado oil

Infused Butter

• 4 tablespoon Kerrygold unsalted butter
• 1 teaspoon rosemary
• 1 teaspoon sumac
• ¼ teaspoon saffron threads

Optional

• 2 servings roasted kabocha squash

Equipment

• LĒVO Machine (or stovetop butter infuser)
• Meat Thermometer
• Tongs
• Mixing bowl
• Fine Mesh Strainer
• Cast iron skillet

Method

 

Infuse the Butter

1. Prep the LĒVO: Clean and assemble the machine. Add magnetic stirrer to the reservoir.
2. Load the herb pod with rosemary, saffron, and sumac. Insert into the reservoir.
3. Add the butter to the reservoir, not exceeding the max fill line.
4. Set the infusion parameters: 170°F for 2-5 hours.
5. Start the cycle. When complete, dispense butter into a heatproof container through a fine mesh strainer.

Cook the Venison

1. Pat venison medallions dry. Season with salt and pepper.
2. Heat a cast-iron skillet over medium-high. Add avocado oil.
3. Sear the medallions 2-3 minutes per side until deeply browned. Remove and let rest 5 minutes.

Baste and Finish

1. Lower the heat to medium-low. Add 2-3 tablespoon infused butter to the skillet.
2. Return venison to the skillet and baste with butter for 3-5 minutes, flipping halfway, until internal temp reaches 125°F for medium-rare.

Nutrition

Calories: 252kcalCarbohydrates: 1gProtein: 0.2gFat: 28gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 1mgPotassium: 13mgFiber: 0.1gSugar: 0.03gVitamin A: 4IUVitamin C: 1mgCalcium: 7mgIron: 0.1mg

Notes

Storage: Best served fresh, venison is lean and easily overcooks on reheating. Leftovers keep in an airtight container in the fridge for up to 2 days, warm gently in a low oven or skillet just until heated through, skip the microwave. Extra infused rosemary-sumac-saffron butter keeps in the fridge for up to 2 weeks, or freeze it in a log for longer.

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