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TwentyGrams › Recipes › Pan-Seared Venison Medallions with Browned-Caper Butter, Sautéed Cremini and Wilted Bok Choy, Hazelnut-Parsley Gremolata

Pan-Seared Venison Medallions with Browned-Caper Butter, Sautéed Cremini and Wilted Bok Choy, Hazelnut-Parsley Gremolata

2 plates · 4.8 g net carbs

4.8g Net carbs 34.1g Fat 63.7g Protein 601 kcal

4.8g Net carbs · 34.1g Fat · 63.7g Protein · 601 kcal

Pan-Seared Venison Medallions with Browned-Caper Butter, Sautéed Cremini and Wilted Bok Choy, Hazelnut-Parsley Gremolata

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 15 min  ·  cook 25 min  ·  total 40 min  ·  difficulty medium

Pan-seared venison medallions are paired with sautéed cremini mushrooms and finished with a browned-butter caper sauce. Wilted bok choy provides a tender green side and a chopped toasted-hazelnut parsley gremolata adds crunch. The caper butter is browned until a nutty aroma develops and then spooned over rested medallions so the sauce clings to the meat. Mushrooms are browned in the same pan so their juices mingle with the sauce and the gremolata is scattered at the end for textural contrast.

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Ingredients

  • venisonVenison, Steak
    400 g
  • cremini mushroomsMushroom, Crimini
    80 g
  • bok choyCabbage, Bok choy, raw
    160 g
  • hazelnuts
    12 g
  • parsley
    10 g
  • garlicGarlic, Raw
    8 g
  • butterButter, Salted
    40 g
  • olive oil
    20 ml
  • capersCapers, Canned
    15 g
  • saltSalt, Table
    4 g
  • black pepperSpices, Pepper, black
    2 g

Equipment

  • 12-inch skillet
  • small skillet
  • tongs

Method

  1. Pat the venison dry and season both sides with salt and black pepper.
  2. Heat a skillet over medium-high heat until hot, add olive oil, and sear the venison medallions 2-3 minutes per side for medium-rare; transfer the meat to a plate to rest.
  3. Reduce heat to medium, add butter to the same skillet and melt, then add cremini mushrooms and garlic and sauté until the mushrooms are well browned and most juices have evaporated, about 6-8 minutes.
  4. Push the mushrooms to one side, increase the heat slightly and add more butter to the cleared space; brown the butter until it develops a nutty aroma and the foam subsides.
  5. Add capers to the browned butter and swirl until they crisp slightly, then toss the mushrooms back into the pan to coat and remove the pan from the heat.
  6. In a second skillet over medium-high heat add a splash of olive oil, add bok choy and sauté just until leaves wilt and stems are tender-crisp, seasoning with salt and black pepper.
  7. Toast the hazelnuts in a small dry skillet until fragrant, cool briefly, then chop finely and combine with chopped parsley to make the gremolata.
  8. Slice the rested venison against the grain, arrange atop the wilted bok choy and sautéed mushrooms, spoon the browned-caper butter over the meat and finish with a generous scattering of hazelnut-parsley gremolata.
Pat the venison dry and season both sides with salt and black pepper.

Tips

Pro tip

  • Rest venison briefly after searing so juices redistribute before slicing.
  • Toast hazelnuts gently in a dry skillet until fragrant and cool before chopping for best texture.
  • Slice the venison against the grain to keep medallions tender.

Frequently asked questions

Can I use beef sirloin instead of venison?
Yes. Beef sirloin can be used with the same searing method, but it carries more intramuscular fat so it may tolerate a slightly longer sear; adjust timing to reach your preferred doneness. Using sirloin changes the final texture and richness compared with lean venison, so rest the steak and slice thinly as directed to preserve tenderness.
What can I use instead of hazelnuts for the gremolata?
Use almonds or walnuts instead. Almonds give a firmer, slightly sweet crunch while walnuts add oilier, more buttery bite; both toast well and still provide the intended texture contrast.
My butter browned too far and started to burn, what do I do?
Reduce the heat immediately and move the skillet off direct heat. Add a splash of olive oil to cool the pan slightly and transfer the pan contents into a clean skillet if the butter is acrid; continue the sauce with fresh butter if needed.
The venison came out overcooked and tough, how can I fix it?
Slice the meat thinly across the grain to shorten fibers and serve with the hot caper-butter to add fat and sheen. For future cooks, shorten the sear time and rely on resting to finish carryover cooking.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per plate

Primary macros

4.8g Net carbs 5% 33% 62%
Net carbs Fat Protein
4.8 gNet carbs
63.7 gProtein
34.1 gFat
3.1 gFiber
601Calories

Electrolytes

Na1825 mgSodium
K1230 mgPotassium
Mg93 mgMagnesium

Minerals

Calcium
97 mg
Iron
9.54 mg
Magnesium
93 mg
Phosphorus
648 mg
Potassium
1230 mg
Zinc
7.92 mg
Copper
0.777 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

374.6 g per plate

14 figures are unavailable. Nothing was estimated in its place.

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Published 2 September 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.