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Sliced roasted pork tenderloin topped with green herb sauce, served with vine-roasted cherry tomatoes and a bed of sautéed greens on a white plate.

Venison Medallions w/ Tomato Confit & Chimichurri

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Dry-brining 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
Cook Time 1 hour 5 minutes
Dry Brine 1 day
Total Time 1 day 1 hour 30 minutes
Servings: 2
Course: Dinner, Main Course, Meat
Cuisine: Argentinian, Californian
Ingredients Equipment Method Notes

Ingredients
  

Venison
  • 6 venison medallions 2–3 oz each
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
Chimichurri
  • 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
Tomato Confit
  • 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 Brine 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 1–24 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. 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. 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. Keep that frying sound going so you don't lose temperature.
  6. Remove and let rest 3 more minutes before slicing.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: cover and refrigerate for up to 3 days. Bring to room temperature before gently reheating, or serve cold over salad the next day.

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