Bay de Noc Maple-Glazed Venison Medallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender venison medallions pan-seared and glazed with a sweet and smoky maple sauce, reflecting northern Michigan flavors. This american-inspired pork ready in about 25 minutes pairs maple syrup, Dijon mustard, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 6 American cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat dry 6 venison tenderloin medallions and season both sides with 1 1/2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the medallions and sear for 3 minutes per side for medium-rare doneness. Remove medallions and set aside, keeping warm.
  3. Step 3: Lower heat to medium and add 2 tbsp butter to the same skillet. Add 2 minced garlic cloves and 1 tsp chopped fresh rosemary, sautéing for 1 minute until fragrant.
  4. Step 4: Stir in 1/4 cup maple syrup and 1 tbsp Dijon mustard, scraping any browned bits off the pan. Simmer the glaze for 2-3 minutes until slightly thickened.
  5. Step 5: Return the venison medallions to the skillet, spooning the glaze over them and cooking for an additional 1-2 minutes to coat and warm through.
  6. Step 6: Plate the medallions drizzled with extra glaze and serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Bay de Noc Maple-Glazed Venison Medallions take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bay de Noc Maple-Glazed Venison Medallions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep maple syrup from drying out.

Can I substitute ingredients in Bay de Noc Maple-Glazed Venison Medallions?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bay de Noc Maple-Glazed Venison Medallions for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Bay de Noc Maple-Glazed Venison Medallions?

American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes