Fried venison medallions with feta dipping sauce

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves8
  • DifficultyEasy
Feta sauce
225g feta, crumbled
340g sour cream
1 tsp granulated garlic
2 Tbsp freshly chopped dill leaves
Salt and freshly ground black pepper
2 (340g) venison tenderloins
450g all-purpose flour
56g dry mustard powder
1 tsp cayenne pepper
2 tsp grey salt
1 tsp black pepper
1) In a small bowl fold together the feta, sour cream, garlic, and dill until combined. Serve on the side with the medallions.

2) Slice the venison tenderloin into .8-cm slices.

3) 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.

4) 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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