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Médaillon de cerf
Médaillon de cerf
Médaillon de cerf
Médaillon de cerf
Médaillon de cerf
Médaillon de cerf
Médaillon de cerf

Deer medallion


Only left in stock

Deer medallion

-box of 12 frozen and vacuum-sealed medallions)

Curious to try a new protein, something a little different? Why not try our venison medallion which offers an interesting alternative to the more well-known and common medallions of beef, pork or veal? Venison has a beautiful, rich flavor with earthy notes; an ideal meal to get off the beaten track.

Wild deer are sometimes referred to as black meat because they have a dark red tint caused by the rich saturation of their color. Compared to beef, venison is leaner and has a smoother and firmer texture in addition to being higher in protein and containing more vitamins and minerals per serving. Venison is also rich in aromas and low in saturated fat, a protein full of benefits!

Contrary to popular belief, venison is surprisingly easy to cook. All you have to do is season it with salt, pepper and your favorite herbs and that's it! Heat a heavy-bottomed frying pan over medium-high heat with a little oil and add your medallions, which you will cook for 12 to 14 minutes, or until they are tender. These medallions go great with a variety of sides like grilled vegetables, mashed potatoes or rice. If you want to impress, go all out and bread your medallions to transform them into schnitzel. Your culinary efforts will be rewarded and joyfully celebrated!

Each box contains 12 individual 200g vacuum sealed portions of deer medallions for an approximate total of 12 medallions per box.

Cooking mode

Thaw before cooking, either the day before in the refrigerator or in cold water for 30 to 35 minutes. 

Cooking in a pan: Heat the oil or butter for a few minutes over medium-high heat and cook the medallions on each side for 6 to 10 minutes (rare cooking) or longer depending on the desired doneness.


Before cooking: it is recommended that the meat be at room temperature; Using paper towels, tap excess juice from meat before cooking.

After cooking: leave to rest for 10-15 minutes

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