Crispy Venison Medallions w Creamy Gravy

Name: Crispy Venison Medallions w Creamy Gravy
Prep time: 8 h
Cook time: 10 min
Total time: 8 h 10 min
Yield: 2
Cuisine: American
Ingredients: 8 venison medallions about 4 x 5 inch each; 1 can(s) evaporated milk; 1 sleeve of saltine crackers; 1/2 c flour; 1 tsp black pepper; 2 large eggs beaten; 1 Tbsp sugar; 3 Tbsp oil; 2 Tbsp butter; GRAVY; 1/4 c pan drippings; 1/4 c flour; 1 1/4 c milk; 1 c heavy cream; salt and pepper to taste

By barbara lentz
@blentz8

This meat has a nice crispy outside and tender moist inside. Great taste too. By soaking the meat in the milk takes the gamy taste from the meat. You don't even know you are eating venison.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

1 Comment

Serves:

Prep:

8 Hr

Cook:

10 Min

Method:

Stove Top

Ingredients

8

venison medallions about 4 x 5 inch each
1 can(s)

evaporated milk
1

sleeve of saltine crackers
1/2 c

flour
1 tsp

black pepper
2 large

eggs beaten
1 Tbsp

sugar
3 Tbsp

oil
2 Tbsp

butter
GRAVY
1/4 c

pan drippings
1/4 c

flour
1 1/4 c

milk
1 c

heavy cream
·

salt and pepper to taste
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How to Make Crispy Venison Medallions w Creamy Gravy

Step-by-Step

Place medallions in a shallow dish and pour evaporated milk over just enough to cover. Let sit in refrigerator 8 hours. Remove meat from marinade and let come to room temp. Discard the marinade.
Grind the saltines in food processor. Add the flour. Place in one dish. Place the eggs and sugar in another dish.
Add oil to skillet and get it hot. Dredge the medallions first in the crackers then in egg and then back in crackers. Sear about 2 to 3 minutes each side until browned. For rare.
Remove meat and let rest on chopping board. Add flour to pan drippings and make a roux. Pour milk and cream in and stir until thick. season with salt and pepper. Serve with meat.

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