 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
My father made this when I was small and all us kids never knew exactly what it was. But I still remember it as a treat, since we didn't get it very often. It has a tangy taste that sorta bites you back! But oh so good! Ingredients:
venison, medallions |
mustard |
burgundy wine |
oil, for frying |
flour |
Directions:
1. Using the toughest cut of the deer, slice thinly in medallions and soak in a mixture of half mustard and half cheap burgundy wine.
2. Soak 30 minutes to one hour, then dredge in flour and fry until a golden brown and serve.
3. This recipe has no measurement because you mix enough for as much as you want to cook whether for 2 or 20 people.
4. You mix up what you need and don't waste a thing!
|
|