re: Outdoor Board Cookbook

Pan-Fried Venison Medallions

2 venison tenderloins, cut into medallions
2 cups seasoned flour,
NOTE:I season my flour with: garlic and onion powder, black pepper, mustard powder, cayenne, and salt
1 quart Buttermilk
1 tbsp creole mustard
oil of your choice
1 black iron skillet

Note: let the mediallions come to room temp before frying.

-Heat a few inches of oil to ~375 in a black iron skillet(you want the oil to be a little hotter than 350 so when you drop the medallions in the oil temp doesnt drop below 350)
-Mix together the buttermilk and mustard, dip the medallions in the mixture. Let excess liquid drip off meat, then dredge in the seasoned flour. Shake off the excess and drop a few medallions into the oil, but don't overcrowd the pan as this will drop your temp to below 350. Once the edges start to color, flip and fry other side.

NOTE: This shouldn't take very long if your oil is up to temp - don't over cook them! Keep in mind the meat will continue to cook after you remove it from the oil.

General Frying Tip: I don't judge the "doneness" of my fried foods by my watch or by color. Instead, i find the key to consistently good fried food is to maintain a steady temp and watch the bubbles. What i mean by this is when you initially drop something into hot oil it will bubble like crazy as the moisture escapes. After a few minutes you should notice the bubbling has toned down quite a bit. This means your food is done. If you let something fry till it is hardly bubbling at all then you have basically cooked all of the moisture out of it. Watch the bubbles and your medallions will come out fried to perfection every time!

I like to eat this with mashed sweet potatoes, greens and cornbread (yes i know) or on a biscuit/toast with a fried egg in the morning.