Steps
- 1
Prepare the bone marrow butter by melting the unsalted butter in a small pan over low heat.
- 2
Add the chopped bone marrow and minced garlic to the melted butter, stirring gently until the marrow is fully melted and combined, then stir in the fresh thyme, salt, and black pepper. Remove from heat and keep warm.
- 3
Season the venison medallions with salt and freshly ground black pepper on both sides.
- 4
Heat a heavy skillet over medium-high heat and add the pancetta slices, cooking until crispy. Remove pancetta and set aside on paper towels to drain.
- 5
In the same skillet, add the venison medallions and sear for about 3 minutes on each side for medium-rare, or adjust time to desired doneness.
- 6
Plate the venison medallions, drizzle generously with the warm bone marrow butter, and arrange the crispy pancetta alongside as garnish. Serve immediately.
Tips from the Chef
Ensure the skillet is hot before adding venison to get a good sear and lock in juices.
Use fresh thyme for a bright herbal note that complements the richness of the bone marrow butter.
Keep an eye on the pancetta while frying to avoid burning; remove when golden and crispy.
Let the venison rest for a couple of minutes after cooking to allow juices to redistribute for maximum tenderness.
Ingredients
- 10 oz venison medallions (trimmed and sliced into medallions)
- 2 oz bone marrow (cleaned and chopped)
- 3 tbsp unsalted butter
- 4 slice pancetta (thin slices)
- 2 whole garlic cloves (minced)
- 1 tsp fresh thyme (finely chopped)
- 0.5 tsp salt
- 0.25 tsp black pepper (freshly ground)
Nutrition
(per serving)
Calories
734
Protein
56 g
Carbs
1.6 g
Fat
56 g
