Ingredients
- 3-4 Maui Nui venison medallions 2–3 oz each
- Kosher salt as needed
- 2 tablespoon olive oil
- 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
- Shaved pecorino to finish
Method
Dry Brine the Venison
- Pat venison dry and season lightly with kosher salt.
- Place on a rack over a baking sheet and dry brine uncovered in the fridge for at least 30 minutes (or up to 24 hours).
- Bring to room temperature for 30 minutes before cooking.
Prepare the Shallots
- Thinly slice shallots (mandoline recommended).
- Toss with flour and cornstarch until evenly coated. Shake off excess.
- Heat olive oil in a skillet over medium.
- Fry shallots in batches until golden and crisp, ~3–4 minutes.
- Drain on paper towels and season with salt.
Sear the Venison
- Heat olive oil in a cast iron skillet over medium-high (370–400°F).
- Sear medallions 60 seconds per side.
- Rest on a rack for 2 minutes.
- Return to skillet and sear another 60 seconds per side.
- Rest 4 minutes.
- Return one last time for 60 seconds per side or until internal temp hits 125–130°F.
- Rest final 5 minutes before plating.
Make the Glaze
- In a small saucepan over low heat, whisk together honey, Dijon mustard, crème fraîche, and thyme.
- Heat gently until smooth and slightly thickened, about 3–4 minutes.
To Plate
- Spoon warm glaze over rested venison medallions.
- Top with crispy shallots and shaved pecorino.
- Finish with flaky salt.