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Sliced steak served on a plate with roasted mushrooms and corn, garnished with herbs. The dish appears juicy and well-seasoned, with vibrant colors from the corn and mushrooms.

BBQ Venison Medallions with Succotash

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Lean, wild-harvested venison gets air-fried and glazed with a smoky-sweet sauce, served over a bright, buttery succotash built from fresh summer corn, creamy lima beans simmered with herbs, and lemon. Fast and full of contrast, this dish hits every note—rich, clean, and vibrant.
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Prep Time 30 minutes
Total Time 45 minutes
Course: Dinner, Main Course, Meat
Cuisine: American
Calories: 660
Ingredients Equipment Method Nutrition

Ingredients
  

Venison
  • 4 Maui Nui venison medallions about 1½-inch thick
  • Kosher salt to taste
  • Black pepper to taste
  • 1 tablespoon neutral oil
BBQ Glaze
  • ⅓ cup BBQ sauce
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon smoked paprika
  • 1 tablespoon butter
Succotash
  • 1 cup corn kernels fresh or frozen
  • ½ cup lima beans dried or frozen; see prep
  • ½ red bell pepper diced
  • 1 shallot minced
  • 1 clove garlic minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ lemon juiced
  • Kosher salt to taste
  • Black pepper to taste
Aromatics for Lima Beans
  • Vegetable stock or water, enough to cover by 2 inches
  • 2 bay leaves
  • 2 –3 thyme sprigs

Equipment

  • Air Fryer
  • Fine Mesh Strainer
  • Mixing Bowls
  • Skillet
  • Medium saucepan

Method
 

Prepare the Lima Beans
  1. Option 1: Overnight soak (preferred)
  2. Soak ½ cup dried lima beans in cold water overnight. Drain and rinse.
  3. Add to a saucepan and cover with vegetable stock (or water) by 2 inches. Add 2 bay leaves and 2–3 thyme sprigs.
  4. Bring to a boil, then reduce to a simmer. Cook 30–40 minutes until tender. Discard aromatics, drain, and set aside.
  5. Option 2: Quick boil
  6. Boil dried lima beans in water for 3 minutes. Cover and let sit 1 hour. Drain, rinse, then simmer with aromatics for 30–40 minutes. Drain and discard aromatics.
  7. If using frozen beans:
  8. Simmer in stock with bay leaf and thyme 10–12 minutes until just tender. Remove aromatics, drain, and set aside.
Make the Glaze
  1. In a saucepan, combine BBQ sauce, vinegar, paprika, and butter.
  2. Simmer over low heat 5–7 minutes until slightly thickened. Set aside.
Make the Succotash
  1. Heat olive oil in a skillet over medium heat.
  2. Sauté shallot and garlic 1–2 minutes until softened.
  3. Add bell pepper, corn, and lima beans. Cook 4–5 minutes until lightly golden.
  4. Stir in butter and lemon juice. Season with salt and pepper. Keep warm.
Air Fry the Medallions
  1. Pat venison dry and season with salt and pepper.
  2. Preheat air fryer to 400°F for 3 minutes.
  3. Brush medallions with oil and air fry 6–8 minutes total, flipping halfway, until internal temp is 125–130°F.
  4. In last 2 minutes, brush with glaze to caramelize. Let rest 5 minutes.
Plate and Assemble
  1. Spoon succotash onto plates.
  2. Top with 2 medallions per plate, sliced or whole.
  3. Drizzle with extra BBQ glaze.
  4. Finish with lemon juice, flaky salt, and herbs (optional).

Nutrition

Calories: 660kcalCarbohydrates: 116gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gSodium: 1543mgPotassium: 1185mgFiber: 14gSugar: 59gVitamin A: 2656IUVitamin C: 82mgCalcium: 139mgIron: 5mg

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