Crispy Venison Medallions w Creamy Gravy
By
barbara lentz
@blentz8
7
Ingredients
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8venison medallions about 4 x 5 inch each
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1 can(s)evaporated milk
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1sleeve of saltine crackers
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1/2 cflour
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1 tspblack pepper
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2 largeeggs beaten
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1 Tbspsugar
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3 Tbspoil
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2 Tbspbutter
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GRAVY
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1/4 cpan drippings
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1/4 cflour
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1 1/4 cmilk
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1 cheavy cream
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·salt and pepper to taste
How to Make Crispy Venison Medallions w Creamy Gravy
- 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.