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  • Writer's pictureBobbi Jo Lathan

Marinated Pan-Seared Elk Medallions


Recipe by: Bobbi Jo Lathan

Recipe type: Entrée



(NOTE: Prep time includes marinating time)


3 four-ounce elk medallions (I ordered mine from

For Marinade:

4 tablespoons extra-virgin olive oil

2 tablespoons of freshly squeezed lemon juice

1 ½ tablespoons Balsamic vinegar

1 ½ tablespoons Tamari sauce (or 1 tablespoon soy sauce)

½ tablespoon Worcestershire sauce

4-5 fresh garlic cloves (pressed or minced)

1 teaspoon fresh or dried thyme

1 teaspoon kosher salt

1 ½ teaspoons freshly ground black pepper


For Marinade:

  1. Get out a mixing bowl and add the olive oil, lemon juice, Balsamic vinegar, Tamari, Worcestershire, garlic, thyme, salt, and pepper into the mixing bowl. Whisk the ingredients together to blend.

  2. Place the elk medallions in a Pyrex or glass pan (or gallon zip lock bag, but I prefer the pan method). Pour the ingredients from your mixing bowl over the medallions, cover with plastic wrap, and place into your refrigerator for at least 4 hours. After about 2 hours, remove the elk from the fridge, take off the plastic wrap, and flip the medallions so the marinade gets absorbed into both sides. Cover again with the plastic wrap and place back into the fridge for another 2 hours.

For Cooking:

  1. Remove the elk medallions from the fridge and place them on your counter.

  2. Get out your cast-iron skillet and heat 2 tablespoons of extra-virgin olive oil and 2 tablespoons of unsalted butter over medium-high heat. Once the butter is all frothy, swirl it together with the olive oil.

  3. Remove the elk medallions from the dish and shake off the excess marinade. Or gently blot each one with a little paper towel and place it into the hot skillet. Discard the marinade.

  4. Sear the medallions for about 3-4 minutes on each side until the temperature on your food thermometer reads 130ᵒ-135ᵒ for medium-rare. Place the medallions on a cutting board and loosely cover them with some foil and let them rest for about 4-5 minutes before slicing and plating.

  5. Then serve your beautiful elk slices on a plate with some freshly roasted butternut squash, wild rice, and a nice arugula salad. Pair with a beautiful (Paso Robles) Sculpterra 2022 Grenache. Dee-lish-us and Nu-trish-us!!


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