VENISON MEDALLIONS
Contributed by: Ken Strum
Ingredients: 1 large venison backstrap (tenderloins) 11⁄2 cups flour or Italian-seasoned breadcrumbs olive oil 6 cloves garlic
Cut meat into medallions about a half inch thick. Dredge each medallion in flour or bread crumbs. Fry olive oil in skillet and add garlic cloves. After 2-3 minutes, add the meat and fry until done.
(This recipe was contributed as part of a "Cook of the Week" feature.)