Mustard Fried Venison

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using the toughest cut of the deer, slice thinly in medallions and soak in a mixture of half mustard and half cheap burgundy wine.
  • Soak 30 minutes to one hour, then dredge in flour and fry until a golden brown and serve.
  • This recipe has no measurement because you mix enough for as much as you want to cook whether for 2 or 20 people.
  • You mix up what you need and don't waste a thing!
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RECIPE MADE WITH LOVE BY

@Shawn C
Contributor
“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!”