Recipe courtesy of Paula Deen
Fried Venison Medallions with Feta Dipping Sauce
Total:
25 min
Active:
15 min
Yield:
8 servings
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
8 servings
Level:
Easy

Ingredients

Feta Sauce:
Venison:

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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