Fried Venison Medallions with Feta Dipping Sauce (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
1. For the sauce:
2. In a small bowl fold together the feta, sour cream, garlic, and dill until combined. Serve on the side with the medallions.
3. For the venison:
4. Slice the venison tenderloin into 1/3-inch slices.
5. 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.
6. 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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