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Borrego Bob

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Fried Vensions Medallions



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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