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Sliced medium-rare steak on a black plate, served with a creamy yellow sauce topped with microgreens and a portion of crispy fried onions.

Honey Mustard Venison Medallions with Crispy Shallots

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A rich and flavorful dish featuring dry-brined venison medallions seared to perfection, glazed with honey mustard crème fraîche, and finished with crispy shallots and shaved pecorino.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 1
Course: Dinner, Main Course, Meat
Cuisine: American, Californian
Ingredients Equipment Method Notes

Ingredients
  

Venison
  • 3 Maui Nui venison medallions 2–3 oz each
  • Kosher salt as needed
  • 2 tablespoon olive oil
Glaze & Crispy Shallots
  • 2 tablespoon honey
  • 1 tablespoon Dijon mustard
  • ¼ cup crème fraîche
  • 1 teaspoon fresh thyme chopped
  • 2 shallots thinly sliced
  • 2 tablespoon all-purpose flour
  • 1 tablespoon cornstarch
  • ¼ cup olive oil for frying
  • Flaky salt to taste
To Serve
  • Shaved pecorino to finish

Equipment

  • Cast iron skillet
  • Cooling rack
  • Baking Sheet
  • Tongs
  • Whisk
  • Small saucepan
  • Mandoline (optional)

Method
 

Dry Brine the Venison
  1. Pat venison dry and season lightly with kosher salt.
  2. Place on a rack over a baking sheet and dry brine uncovered in the fridge for at least 2 hours (or up to 24 hours).
  3. Bring to room temperature for 30 minutes before cooking.
Prepare the Shallots
  1. Thinly slice shallots (mandoline recommended).
  2. Toss with flour and cornstarch until evenly coated. Shake off excess.
  3. Heat olive oil in a skillet over medium.
  4. Fry shallots in batches until golden and crisp, ~3–4 minutes. You'll know they're ready when they're light amber and the bubbling quiets.
  5. Drain on paper towels and season with salt.
Sear the Venison
  1. Heat olive oil in a cast iron skillet over medium-high (370–400°F).
  2. Sear medallions 60 seconds per side. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
  3. Rest on a rack for 2 minutes.
  4. Return to skillet and sear another 60 seconds per side.
  5. Rest 4 minutes.
  6. Return one last time for 60 seconds per side or until internal temp hits 125–130°F.
  7. Rest final 5 minutes before plating.
Make the Glaze
  1. In a small saucepan over low heat, whisk together honey, Dijon mustard, crème fraîche, and thyme.
  2. Heat gently until smooth and slightly thickened, about 3–4 minutes.
To Plate
  1. Spoon warm glaze over rested venison medallions.
  2. Top with crispy shallots and shaved pecorino.
  3. Finish with flaky salt.

Notes

Storage: cover and refrigerate for up to 3 days. Reheat gently in a low oven; the crispy shallots are best made fresh.

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