Herb and Mustard-Crusted Venison Medallions recipe
Mustard, breadcrumbs, and spices make for a tangy, crunchy crust over soft, buttery venison medallions. Serve this with your favorite gravy, mashed potatoes, and roasted vegetables.
Ingredients:
1 ½ pounds venison loin, cut into thin medallions
½ cup Dijon mustard
1 cup chopped toasted walnuts
1 cup chopped toasted pecans
½ cup breadcrumbs
1 teaspoon salt
1 teaspoon cumin
1 teaspoon sugar
1 teaspoon dried thyme
½ teaspoon black pepper
3 tablespoons olive oil
Directions:
1) Smother medallions on both sides in mustard. Set aside.
2) In a medium bowl, combine nuts, breadcrumbs, and spices. Dredge medallions in mixture, shaking off excess.
3) Heat oil in a large skillet over medium-high. Add medallions and cook until browned on both sides, about 10 minutes total. Serve immediately.
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