Skip to main content Share
& Save

Fried Venison Medallions with Feta Dipping Sauce

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • 8 oz crumbled feta cheese
  • 12 oz sour cream
  • 1 teaspoon granulated garlic
  • 2 tablespoons chopped fresh dill
  • 2 (12 oz) 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.