Crispy Venison Medallions w Creamy Gravy

barbara lentz


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.


☆☆☆☆☆ 0 votes

8 Hr
10 Min
Stove Top


  • 8
    venison medallions about 4 x 5 inch each
  • 1 can(s)
    evaporated milk
  • 1
    sleeve of saltine crackers
  • 1/2 c
  • 1 tsp
    black pepper
  • 2 large
    eggs beaten
  • 1 Tbsp
  • 3 Tbsp
  • 2 Tbsp

  • 1/4 c
    pan drippings
  • 1/4 c
  • 1 1/4 c
  • 1 c
    heavy cream
  • ·
    salt and pepper to taste

How to Make Crispy Venison Medallions w Creamy Gravy


  1. 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.
  2. Grind the saltines in food processor. Add the flour. Place in one dish. Place the eggs and sugar in another dish.
  3. 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.
  4. 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.

Printable Recipe Card

About Crispy Venison Medallions w Creamy Gravy

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American

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