Friday August 25, 2006

Tiggity's fried Venison loin

First cut away the tendons and casing around the loin, exposing the meat. Then cut the loin into 1/3-inch medallions. Using the top of a soda bottle or beer bottle pound the medallions several times to tenderize. Fill a small plate with Dijon mustard and fill a bowl with flour. Baste the medallion in the Dijon mustard until you have an even layer of mustard on both sides. Then dip the medallion in the flour making sure it is completely covered. Fill a large pan with oil and heat. Slowly drop the medallion in the pan and fry for about 4-6 minutes or until they turn a golden brown. If the grease is the right temperature the medallion will come out a rich, golden brown.

***HINT*** Use a pinch of flour to test the temperature of the oil. If it bubbles up when it hits the grease it's hot enough. You may have to adjust the temperature while cooking to keep the grease from getting too hot

and a little note from myself...
i am sure this would also work well with a beef loin, or even cubed venison or cubed beef.
it would not work well with pork loin. at least in my opinion it would not.

NOTHING is better than venison loin!!!!

Special thanks to Tiggity for this awesome recipe, that I myself will definatly try out this year! Also a big thanks for all of his work on tigermemories.com !!