Why You’ll Love This Mustard Fried Venison Recipe
Why should you try this Mustard Fried Venison recipe? First off, it’s incredibly simple and doesn’t require fancy ingredients.
I love how the mustard and Burgundy wine tenderize the venison, giving it a rich flavor. Plus, the golden-brown crust that forms during frying is simply irresistible.
When I serve this dish, everyone raves about it, and I feel like a culinary genius! It’s versatile, too; you can easily adjust the recipe for any number of guests.
Trust me, once you try it, you’ll be hooked on this delicious and easy way to enjoy venison!
Ingredients of Mustard Fried Venison
When it comes to preparing an unforgettable meal, the right ingredients can make all the difference. For this Mustard Fried Venison recipe, you’ll want to gather a few simple yet essential items. The beauty of this dish is that you don’t need a ton of fancy ingredients or complex prep work; just good quality venison, some mustard, and a splash of Burgundy wine will do the trick.
And don’t worry if you’re cooking for a crowd or just a cozy dinner for two. This recipe is as adaptable as your cooking skills allow!
Here’s what you’ll need to whip up this delightful dish:
- Venison (preferably the tougher cut, sliced into medallions)
- Mustard (any kind you prefer)
- Burgundy wine (a cheap one works just fine)
- Oil (for frying)
- Flour (for dredging)
Now, let’s talk a little about the ingredients. Fresh venison is ideal for this recipe, and while tougher cuts might seem intimidating, they actually work perfectly when marinated.
The mustard and wine not only tenderize the meat but also infuse it with flavor, making every bite a taste sensation. And don’t stress too much about the mustard; whether you like it spicy or smooth, it’ll all come together beautifully in the frying process.
Plus, if you have flour on hand, you’re already halfway to a delightful crust that’s simply mouthwatering. So, gather your ingredients, and let’s get ready to cook up something truly special.
How to Make Mustard Fried Venison
Now that you’ve gathered all your ingredients, it’s time to plunge into the delicious world of Mustard Fried Venison. First things first, grab your tough cut of venison and slice it into medallions. You want them thin enough to soak up all that tasty goodness, but not so thin that they disappear.
Next, mix together equal parts mustard and cheap Burgundy wine in a bowl. Just think of it as a fancy marinade—because really, who doesn’t want to feel a little gourmet, even when we’re just frying meat? Soak those medallions in this zesty concoction for about 30 minutes to an hour. This step is essential, trust me. Not only does it help tenderize the meat, but it also infuses it with flavor that will have your taste buds doing a little happy dance.
Once your medallions have soaked up the goodness, it’s time to dredge them in flour. Grab a plate, sprinkle a good layer of flour on it, and coat each piece of venison, shaking off any excess. If you’re feeling a little extra, you can even season the flour with a pinch of salt and pepper.
Now, heat up some oil in a frying pan over medium-high heat. When the oil is hot and shimmering (but not smoking, because we’re not trying to create a fire hazard here), gently place your floured venison medallions in the pan. Fry them until they’re golden brown on each side; this usually takes about 3 to 4 minutes per side. Keep an eye on them, as you want a nice crispy crust without turning them into little hockey pucks.
When they’re beautifully browned, lift them out of the pan and let them rest on a paper towel to soak up any excess oil. And just like that, you’ve transformed simple ingredients into a stunning meal that you can serve with pride.
Pair these delicious medallions with your favorite sides, and enjoy the flavors that make Mustard Fried Venison a true delight. Who knew cooking could feel so rewarding?
Mustard Fried Venison Substitutions & Variations
After you’ve mastered the basics of making Mustard Fried Venison, you might find yourself wanting to switch things up a bit.
For a twist, try using different mustards—like honey mustard for sweetness or Dijon for a sharper kick. If you don’t have venison, beef or pork can work well too.
Experiment with spices by adding paprika or garlic powder to the flour for extra flavor. You could even marinate the meat in apple cider vinegar instead of wine for a tangy touch.
Don’t hesitate to get creative and make this dish your own—it’s all about personal taste!
What to Serve with Mustard Fried Venison
To complement the rich flavors of Mustard Fried Venison, I recommend serving it with sides that balance the dish’s savory profile.
Creamy mashed potatoes or buttery garlic noodles work wonderfully, providing a smooth contrast. For a fresh touch, a crisp green salad with a tangy vinaigrette brightens the plate.
Roasted seasonal vegetables like carrots or Brussels sprouts add depth and color, enhancing the meal’s overall appeal.
If you’re feeling adventurous, consider a side of pickled vegetables for that extra zing.
These combinations not only elevate the venison but also create a delightful dining experience that’s sure to impress.
Additional Tips & Notes
While preparing Mustard Fried Venison, it’s important to keep a few additional tips in mind to enhance your dish.
First, choose the freshest venison you can find; it makes a big difference in flavor.
When soaking the medallions, don’t rush the process—allowing at least 30 minutes guarantees better absorption of flavors.
For a crispy crust, make sure your oil is hot enough before frying.
If you like a bit of heat, consider adding a pinch of cayenne to your flour mix.
Finally, serve with a tangy dipping sauce for an extra flavor kick.
Enjoy experimenting with this recipe!