Picture on your plate, juicy caramelized medallions of venison arranged off center over a bed of vibrant green asparagus spears, dusted with toasted almond slices. Pops of cherry-red pomegranate seeds intersperse the green. Everything is glossed with a light herb-infused sauce, with fresh sprigs of thyme and rosemary, atop the protein, lend a visual depth and Instagram-worthy contrast.

Herb-Crusted Venison Medallions with Asparagus Amandine

Name: Herb-Crusted Venison Medallions with Asparagus Amandine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 800g Venison medallions patted dry; 1 bunch Asparagus spears trimmed; 1/2 cup Almonds sliced; 1/2 cup Pomegranate seeds; 2 sprigs Thyme sprigs fresh; 2 sprigs Rosemary sprigs fresh; 3 cloves Garlic cloves minced; 2 tbsp Paleo-friendly fat (like ghee or coconut oil); 1/2 cup Almond flour for venison crust; Zest of one lemon; 2 tablespoons Olive oil; To taste Salt; to taste Black pepper freshly ground

An exquisite Springtime French delight adhering to Paleo diet.

Category Main Course

Prep 15 minutes

Cook 20 minutes

Style French

Technique Roasting

Diet Friendly Paleo

Daily recipe · April 12, 2024

A little about this dish

Celebrating seasonal flavors and Paleo principles, we're going to be creating a vibrant dish with a French inspiration, without being too predictable. Highlighted by the delicate sweetness of springtime asparagus and richness of venison medallions, this recipe harbors the warmth of a hearty meal with the lushness of fresh produce.

Ingredients (for 4)

Venison medallions — 800g — patted dry
Asparagus spears — 1 bunch — trimmed
Almonds — 1/2 cup — sliced
Pomegranate seeds — 1/2 cup
Thyme sprigs — 2 sprigs — fresh
Rosemary sprigs — 2 sprigs — fresh
Garlic cloves — 3 cloves — minced
Paleo-friendly fat (like ghee or coconut oil) — 2 tbsp
Almond flour — 1/2 cup — for venison crust
Zest of one lemon —
Olive oil — 2 tablespoons
Salt — To taste
Black pepper — to taste — freshly ground

Preparation

Step 1 — 🔥🥦🕖

Preheat oven to 200 degrees Celsius. Toss asparagus in olive oil, salt, and pepper, then roast in the oven for 12-15 minutes until tender and slightly charred.
Step 2 — 🍳🌰⏲️

In a skillet over medium heat, toast almond slices until golden brown and fragrant. Once done, set it aside.
Step 3 — 🥩🧂🍋

Season Venison medallions with salt, black pepper, lemon zest, and minced garlic. Coat with almond flour.
Step 4 — 🍳➡️🔥🌡️

In the same skillet, heat Paleo-friendly fat and fry the venison medallions over medium heat until it forms a golden crust. Flip and continue until cooked to your desired doneness.
Step 5 — 🥦🌰🍋🕓

Sprinkle roasted asparagus with toasted almond slices, pomegranate seeds. Top asparagus with venison medallions, finish with extra lemon zest and garnish with fresh thyme and rosemary. Serve immediately.

A final fox tip

This dish is perfect to enjoy the succulence of venison with the freshness of spring produce. For a vegetarian version, you can replace venison with Portobello mushrooms. You can also experiment using different nuts and seeds to modify flavor and texture.