Venison Recipes

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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Conversions
1 ˝ lbabout 680g (680.385 grams based on 453.59 grams in a pound)
˝ cupabout 118ml (118.295 mililitres based on 236.59 mililitres in a US cup)
1 cupabout 237ml (236.59 mililitres based on 236.59 mililitres in a US cup)

Data:

Published: November 16, 2010
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Published by Starsol