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A plate with two pieces of seared steak and several roasted, golden-brown pumpkin cubes, served on a light-colored ceramic dish.

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
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 2
Course: Dinner, Main Course, Meat
Cuisine: Californian, Seasonal
Ingredients Equipment Method Notes

Ingredients
  

Venison Medallions
  • 6 venison medallions 2–3 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. 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. Remove and let rest 5 minutes.
Baste and Finish
  1. Lower the heat to medium-low. Add 2–3 tablespoon infused butter and the minced garlic 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. Keep that frying sound going so you don't lose temperature.
  3. Serve the medallions over roasted kabocha squash if using.

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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