Mustard Fried Venison

1. 1

   Using the toughest cut of the deer, slice thinly in medallions and soak in a mixture of half mustard and half cheap burgundy wine.

2. 2

   Soak 30 minutes to one hour, then dredge in flour and fry until a golden brown and serve.

3. 3

   This recipe has no measurement because you mix enough for as much as you want to cook whether for 2 or 20 people.

4. 4

   You mix up what you need and don't waste a thing!

No additional tips available.