Backstrap Medallions and Duck Fat Potato Stacks Recipe
Meat and side in one delicious stack.
Potatoes have no better culinary friend than duck fat. For this recipe, we pan sear some thick-sliced Yukon Gold potatoes in duck fat in our Lodge cast-iron skillet, then finish them in the oven. While the potatoes finish, we pan sear some thick backstrap medallions seasoned simply with salt and freshly ground black pepper.
To serve, stack a creamy slice of potato above and below a steak, then top with fresh thyme.
You can save the duck fat that renders out of your roasted ducks, or you can buy it already rendered from specialty food shops or online.
Season the potatoes with salt and cracked black pepper, then brown in duck fat.
When the potatoes are finished and the backstrap is a nice medium-rare, we plate the dish by alternating potatoes and backstrap in a stack. You can make the stacks as tall or short as desired. Two slices of potato sandwiching one venison steak is a popular serving size. Add another steak to the top if you’re hungry. Serve the dish alongside your favorite green vegetable or a nice garden salad for a full meal.
Top each stack with a fresh sprig of thyme for both added flavor and garnish.
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