My husband cooked the loins from a small, freshly killed doe last night. He sliced the loin into medallions, which he pounded out, dipped in seasoned flour, and fried in a non-stick pan using bacon grease.
Oh, my...it was heaven, as was the gravy he made from the drippings.
Yeah buddy....sounds great...
I had a scare on Monday...went out to my shop to get some frozen chili...In the process I discovered that one of my freezers was out...Luckily the 3 deer (and other stuff) from this season had not reached thawing...We were able to incorperate into the other two freezers and save it. If my wife had not wanted the chili we might not hae been so lucky!!! Bless her heart!
I love venison. Next time pull the medallions out of the pan when browned, add some sliced mushrooms, deglaze with some sherry, add some heavy cream and a little dijon mustard. Reduce till thickend add the meat back to the sauce and some sliced green onions or leeks. Toss together and serve with some brown and wild rice.
My mouth is watering. We talked about using bacon grease the other day to fry some up but were afraid to try. Next time I will! Yummy!
Oh, definitely--adds a great flavor. But don't overcook either.This is a tender piece of meat to begin with that while delicious fixed this way could equally well be rubbed (whole piece) with a good rub, seared in a pan and finish/roasted in the oven @ 425* for about 15 minutes. An elegant dinner!!