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:
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 ½ lb | about 680g (680.385 grams based on 453.59 grams in a pound) |
| ½ cup | about 118ml (118.295 mililitres based on 236.59 mililitres in a US cup) |
| 1 cup | about 237ml (236.59 mililitres based on 236.59 mililitres in a US cup) |
Data:
Published: November 16, 2010
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