Elevate Your Culinary Game: Venison Medallions with Rosemary, Sumac & Saffron Butter

If you’re looking for easy gourmet dinner recipes that highlight rich flavors and lean proteins, venison medallions are a show-stopping option. This venison recipe idea pairs the earthy, gamey richness of venison with an aromatic, golden-hued infused butter recipe made with rosemary, sumac, and saffron. The result? A next-level dining experience that will impress even the most discerning palates.

The Secret to Perfectly Infused Butter

How Infused Butter Enhances Flavor

Infusing butter allows herbs and spices to fully integrate into your cooking, creating a depth of flavor that traditional seasoning can't match. Whether you're making rich sauces, gourmet meats, or flavorful vegetables, infused butter is a game-changer.

Butter is a versatile carrier for herbs and spices, and by using a home infusion machine like LĒVO, you can achieve precise, mess-free infusions every time. Unlike traditional methods, which can be inconsistent and time-consuming, LĒVO’s technology ensures optimal flavor extraction while preserving the delicate qualities of saffron and sumac.

Curious about butter storage? Check out this guide on whether butter goes bad and learn how to keep your infused creations fresh.

Why Cook with Venison?

Is Venison Healthier Than Beef?

Venison is significantly leaner than beef and contains higher levels of protein and essential vitamins, making it a great option for those seeking a nutritious meal.

Best Ways to Season Venison

Using bold flavors like rosemary, garlic, and citrus-based marinades enhances venison’s naturally rich taste, balancing its gamey profile for a refined dish.

Venison is an excellent choice for lean protein meal ideas. It’s naturally low in fat and packed with essential nutrients like iron and B vitamins. Unlike beef or pork, venison offers a robust, slightly sweet flavor that pairs beautifully with bold herbs and spices.

Tips for Cooking Venison Like a Pro

• Pat it dry: Removing excess moisture ensures a perfect sear.
• Cook at high heat: Searing quickly locks in juices and enhances flavor.
• Use an infused butter baste: This keeps the meat tender while adding layers of flavor.
• Let it rest: Allowing the meat to rest after cooking keeps it juicy and tender.

Why Saffron, Sumac, and Rosemary?

Health Benefits of Saffron, Sumac & Rosemary

• Saffron: Known for its antioxidant properties and potential mood-enhancing benefits.
• Sumac: Packed with vitamin C and known for its anti-inflammatory qualities.
• Rosemary: Contains compounds that support digestion and cognitive function.

Saffron – The Golden Spice

Known for its warm, slightly floral notes and deep golden hue, saffron is a luxurious addition that enhances both the flavor and aesthetics of your dish. If you’ve ever wondered how to cook with saffron, the key is to let it bloom in a small amount of warm water before use.

Sumac – A Citrus Punch

Sumac is a vibrant Middle Eastern spice with tart, lemony undertones. Sumac spice uses extend beyond meats—it’s fantastic on salads, vegetables, and even roasted nuts.

Rosemary – The Earthy Essential

A staple in easy gourmet dinner recipes, rosemary provides a piney, slightly minty aroma that complements the gamey notes of venison.

How to Store Your Leftover Infused Butter

After preparing your saffron, sumac, and rosemary butter, you’ll want to store it properly to maintain freshness. LĒVO Herb Blocks make it easy to portion and freeze leftover butter for future use.

More Infusion-Inspired Recipes

Looking to expand your infused cooking repertoire? Check out these LĒVO blog posts for even more inspiration:

• The Best Butter Brands for Infusing
• LĒVO’s Time & Temperature Calculator
• How to Infuse Butter with Herbs

More Delicious Rosemary-Infused Recipes

If you love the earthy aroma of rosemary, try these flavorful dishes:

• Rosemary Meyer Lemon Bars – A zesty, herbaceous twist on a classic dessert.
• Rosemary Garlic Hummus – Creamy, protein-packed, and full of flavor.
• Garlic Rosemary Biscuits – Buttery, flaky, and infused with herbal goodness.
• Rosemary Cornbread – A savory, slightly sweet side dish perfect for any meal.

Frequently Asked Questions

Still curious about home infusion? Check out this helpful FAQ:

Why Infuse at Home? – Learn about the benefits of home infusion, from controlling ingredients to enhancing flavors.

Looking to expand your infused cooking repertoire? Check out these LĒVO blog posts for even more inspiration:

• The Best Butter Brands for Infusing
• LĒVO’s Time & Temperature Calculator Looking to expand your infused cooking repertoire? Try these delectable recipes:
• Wild Mushroom Salad – A perfect starter to pair with venison.
• Infused Roasted Brussels Sprouts – Elevate your side dishes with an herbal boost.
• Pumpkin Sweet Potato Soup – A cozy, spice-infused delight.
• Roasted Garlic Mashed Potatoes – The perfect creamy companion to your venison medallions.
• Infused Chocolate Love Cakes – End your meal on a decadent note.

Ready to Get Cooking?

Infusion takes your cooking to a whole new level, and LĒVO makes it easier than ever to master. Whether you’re creating an infused butter recipe for meats or crafting lean protein meal ideas, investing in the right tools will transform your kitchen into a gourmet haven.

Get started today with LĒVO and explore the endless possibilities of home infusion!

Venison Medallions with Rosemary, Sumac & Saffron Butter

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Author:

Chef Ross Deutsch of @thisguycooks

Elevate your dining experience with these tender, perfectly seared venison medallions, infused with the rich, aromatic flavors of rosemary, sumac, and saffron butter. This dish from Chef Ross Deutsch of @thisguycooks balances the lean, gamey richness of venison with a luxurious, golden-hued butter infusion, crafted effortlessly using the LĒVO machine. Finished with a fragrant baste and served alongside roasted kabocha squash, this gourmet recipe is both simple and sophisticated — perfect for special occasions or an impressive weeknight meal.

Ingredients

• Venison medallions x 2 (6-8 oz each) @mauinui

• Salt x to taste

• Black pepper x to taste

• Garlic clove x 1 (minced)

• Kerrygold Unsalted butter x 4 tbsp @kerrygold

• Rosemary x 1 tsp

• Sumac x 1 tsp

• Saffron x 1/4 tsp, threads

• Roasted Kabocha Squash x 2 servings

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Directions

Prepare the LĒVO Machine

1. Ensure all components are clean and assembled correctly.

2. Place the magnetic stirrer into the reservoir.

Load the Herb Pod:

1. Fill the herb pod with the ground rosemary, saffron, and sumac. Attach the herb pod to the magnetic holder inside the reservoir.

2. Place the butter into the reservoir, ensuring not to exceed the maximum fill line.Close the lid securely. Turn on the LĒVO machine and select the Infuse cycle.

3. Set the temperature to 170°F (71°C) and the time to a minimum of 2 and maximum of 5 hours.

Start Infusion:

1. Press the Start button to begin the infusion process.

2. The machine will display “Warming Up” as it reaches the set temperature, then commence the infusion cycle.

Complete and Strain:

1. Carefully dispense the infused butter using mode 2 into a heatproof container, using a fine mesh strainer to remove any residual solids.

Prepare the Medallions:

1. Pat the venison medallions dry with a paper towel.

2. Season both sides with salt and black pepper.

Sear the Medallions:

1. Heat a cast-iron skillet over medium-high heat until hot.


2. Add 2 tbsp avocado oil to the pan.

3. Sear the medallions for 2-3 minutes on each side, achieving a deep brown crust. Remove meat from the pan and let rest 5 minutes.

Baste and Finish:

1. Reduce the heat to medium-low.

2. Add 2-3 tablespoons of the infused butter to the pan.



3. Add the venison back to the pan and baste the medallions continuously for 3-5 minutes until they reach your desired doneness flipping half way through (125°F for medium-rare).

Rest the Meat:

1. Remove the medallions from the skillet and let them rest for 5 minutes on a cutting board, tented loosely with foil. Serve with roasted kabocha squash, if desired.

Recipe Note

Storage: Leftover venison can be stored in an airtight container in the fridge for up to 2 days.

Substitutions: Use beef tenderloin if venison is unavailable.

Pro Tip: To enhance the saffron’s flavor, crush the threads and steep them in 1 tablespoon of warm water before adding to the butter.

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