The Recipe Thread [tm--CajunCook]

Fried Venison tenderloin

Ingredients
1-2 cup quality mustard of choice
1 cup chopped pecans
1 cup breadcrumbs
1/4 cup flour
Peanut oil
2 tbsp chili powder
2 tbsp paprika
1 tbsp pepper
2 tbsp garlic powder
2 tbsp tony's
2 tbsp onion powder

Trim tenderloin well. Then cut tenderloin into medallions about 2-3" thin strips. Place medallions into mustard place in fridge for 24-48 hours. a few hours before cooking take out of fridge and place covered on counter or somewhere at room temp.

Take pecans and place in food processor and mix until fine and pour into large bowl. Add breadcrumbs and flour. Pecans will be damp because they contain oil. The flour will absorb some of the moisture. Mix the breadcrumbs, flour and pecans until you get a very even mixture. This is your batter.

Mix seasonings together and mix well. Place in seasoning shaker.


Set a large plate on side then take medallions with mustard and roll in batter. You want a good thick batter because some will fall off in grease.

I prefer cast iron skillet but whatever you use to fry go ahead and use peanut oil. You can also add some vegetable oil to mix and get grease very hot.

Take medallions that have been battered and on plate and place in grease, let cook until you get a good solid brown and remove placing on a plate with paper towels or similar to allow grease to drain. Shake seasoning over top to taste. Be sure to put seasoning as soon as medallions are removed from grease. I don't put the seasoning in the batter because it overcooks in grease after the first couple rounds giving odd taste.

Enjoy, this recipe will make you kill deer at an amazing rate.