Fried Venison Medallions with Feta Dipping Sauce 
Based on 1 review
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
Directions
For the sauce:
In 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.
Recipe courtesy Zac Brown
Servings: 8 servings
Prep Time:
Cook Time: 10 min
Difficulty: Easy
Show: Paula's Best Dishes
Ratings for this Entry:
Submitted on October 10, 2009
this is a great recipe, i just harvested my first deer of the season and wanted to know some other ways of cooking venison this one is great and worth adding to the list of alltime favorites, thanks paula and zac
