Fried Venison Medallions with Feta Dipping Sauce

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 8 servings
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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


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


  1. 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:

  1. Slice the venison tenderloin into 1/3-inch slices.
  2. 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.
  3. 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.