Total Time
40mins
Prep 30 mins
Cook 10 mins

My father made this when I was small and all us kids never knew exactly what it was. But I still remember it as a treat, since we didn't get it very often. It has a tangy taste that sorta "bites" you back! But oh so good!

Directions

  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. Soak 30 minutes to one hour, then dredge in flour and fry until a golden brown and serve.
  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. You mix up what you need and don't waste a thing!