crispy venison medallions w creamy gravy
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.
prep time
8 Hr
cook time
10 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 8 - venison medallions about 4 x 5 inch each
- 1 can evaporated milk
- 1 - sleeve of saltine crackers
- 1/2 cup flour
- 1 teaspoon black pepper
- 2 large eggs beaten
- 1 tablespoon sugar
- 3 tablespoons oil
- 2 tablespoons butter
- GRAVY
- 1/4 cup pan drippings
- 1/4 cup flour
- 1 1/4 cups milk
- 1 cup heavy cream
- - salt and pepper to taste
How To Make crispy venison medallions w creamy gravy
-
Step 1Place 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.
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Step 2Grind the saltines in food processor. Add the flour. Place in one dish. Place the eggs and sugar in another dish.
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Step 3Add 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.
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Step 4Remove 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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