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Fried Venison Medallions with Feta Dipping Sauce

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54321 Based on 3 Reviews

Servings: 8 servings
Cook Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

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.

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Reader Comments:

54321

Ilove watching your show and the vension recipe was great i love to cook and try new recipes thanks oh and your candles smell really good to

By heather rockafellow on January 16, 2012

54321

Love you and your show. Really, like haveing visitors like Zac Brown, your sons: just everyone you have on. I would like to learn to make Popover rolls. Where do I find a popover pan? Would love to see you do them on your show. I DVR every show that is on every day. Give me a helping hand. Maybe a featured vidio on your website or food network website. Thank you for your help, and keep those shows coming. Lynda

By Lynda on September 12, 2011

54321

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

By Anonymous on October 28, 2009

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