Chicken-Fried Venison

By chelyc13

Ingredients

• 2 lbs. venison loin, cut into 1/2 inch thick medallions
• 2 cups milk
• 4 cloves garlic, minced
• 1 tablespoon cayenne pepper, divided
• 1 1/2 teaspoons black pepepr
• 1/2 teaspoon onion salt
• 1 egg
• 1/4 teaspoon salt
• 1 cup all purpose flour
• 1 /4 cup canola oil, divided

Details

Servings 6

Preparation

Step 1

1. With flat side of a meat mallet or the bottom of a saucepan, pound medallions to flatten slightly. In bowl, combine milk, garlic, 1 1/2 teaspoons of cayenne, the black pepepr and onion salt. Add medalions; cover and refrigerate for 2 hours.

2. When ready to cook, transfer medallions to a plate and set aside. Add egg ot milk mixture and beat together. Return medallions to milk mixture. In large bowl, mix remaining 1 1/2 teaspoons cayenne and the salt with the flour. Dredge medallions in flour.

3. IN cast iron skillet, heat 1 tablespoon of the canola oil over medium high heat until hot but not smoking. Place 1 or 2 medallions at a time into skillet and cook for 2 to 3 minutes perside, until golden brown. Transfer to heated platter and repeat with remaining medallions, adding additional oil as necessary.