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Borrego Bob

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Fried Vensions Medallions

pb0212-1_fried-venisor-medallions_s4x3_med.jpg 

Ingredients

Feta Sauce: 8 ounces feta, crumbled 12 ounces sour cream 1 teaspoon granulated garlic 2 tablespoons freshly chopped dill leaves Salt and freshly ground black pepper

 

Venison: 2 (12-ounce) venison tenderloins 2 cups all-purpose flour 1/4 cup dry mustard powder 1 teaspoon cayenne pepper 2 teaspoons grey salt 1 teaspoon black pepper 1 1/2 cups buttermilk 1 tablespoons whole-grain mustard 3/4 cup olive oil For the sauce

DirectionsIn a small bowl fold together the feta, sour cream, garlic, and dill until combined. Serve on the side with the medallions.

For the venison: Slice the venison tenderloin into 1/3-inch slices.

In a shallow dish, mix together the flour, mustard powder, cayenne, salt and pepper. In a separate shallow dish, mix together the buttermilk and whole-grain mustard. Dredge the medallions in the buttermilk mixture for a minute. Then coat with the flour mixture.

In a cast iron skillet over medium-high heat, heat the oil. Fry the venison until golden brown on both sides. Place on a paper towel lined plate to drain. Serve with feta sauce.




__________________
“What’s the secret of success? Right decisions. How do you make right decisions? Experience. How do you get experience? Wrong decisions.” – John Wayne

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