Venison Medallions
Juicy venison medallions coated in bread crumbs and fried to golden perfection, offering rich game flavor with crispy texture, ideal for elegant dinners or special occasions.
Ingredients
Instructions
- Let chops reach room temperature.
- Sprinkle with garlic salt and let stand for 15 minutes.
- Mix milk with Worcestershire sauce until the mixture turns a brown color.
- Marinate chops in this mixture for about 10 minutes.
- Roll the chops in bread crumbs, season lightly, and fry in very hot oil until golden brown.
Tips & Substitutions
For the best flavor, consider using fresh garlic instead of garlic salt. You can also substitute venison with beef or pork if desired. Ensure the oil is hot enough to achieve a crispy coating without absorbing too much oil. Letting the chops marinate for longer can enhance the flavor; up to 30 minutes is effective. Always use a thermometer to check for doneness, aiming for medium-rare.
Serving Suggestions
Serve the venison medallions with a side of roasted vegetables or a fresh salad to complement the rich flavor. They pair beautifully with Green Bean Casserole(Makes 6 To 8 Servings) for a hearty meal. A light red wine or a craft beer can enhance the dining experience, making it a delightful dish for gatherings or special occasions.
Storage & Reheating
Store any leftover venison medallions in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over low heat to prevent drying out, or use the microwave in short intervals. If reheating in the oven, cover with foil to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Venison Medallions contains roughly 181 calories, with 0g protein, 3g carbohydrates, and 19g fat. Note that it is relatively high in sodium, at 521mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen venison for this recipe?
Yes, you can use frozen venison, but it's important to fully thaw it in the refrigerator before cooking. This ensures even cooking and better texture. Avoid thawing in the microwave as it may start to cook the meat unevenly.
What can I substitute for peanut oil?
If you don't have peanut oil, you can use canola oil or vegetable oil as a substitute. Both have a high smoke point and will work well for frying. Alternatively, olive oil can be used, but it has a lower smoke point and may impart a distinct flavor.
How do I know when the venison is cooked correctly?
Venison is best served medium-rare to medium for optimal tenderness. Use a meat thermometer to check; the internal temperature should be around 130-145°F. If you prefer it more well-done, aim for 160°F, but be cautious as it can become tough.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).