Servings: 8 servings
Cook Time: 10 min
8 ounces feta, crumbled
12 ounces sour cream
1 teaspoon granulated garlic
2 tablespoons freshly chopped dill leaves
Salt and freshly ground black pepper
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:
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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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!