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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Venison Medallions Recipe

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This recipe for Venison Medallions is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

Venison tenderloin cut into 1" thick slices
Flour Mix
2c flour
1Tlb salt
2Tlb dry mustard powder
1Tlb cayenne(optional)

Syrup Mix
½c maple syrup
1/2 c franks hot sauce(these are hot so just cut the franks if you like it milder)
1T worchestershire sauce
Directions:
Directions:
Cut the venison in to 1" thick chunks. Then mix the flour mix in one bowl and the syrup mix in another bowl. Heat the fry pan to fairly hot (5 on my stove) When pan hot melt lots of butter in the fry pan, dip the tenderloin into the syrup mix, then into the flour mix and drop into the butter. When browned they are ready. Do not want to over cook that is why fry pan should be fairly hot right at the start. These are good without the heat so you can cut the Franks hot sauce and cayenne if you like. The mustard powder should stay

 

 

 

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