Pan Fried Deer Medallions

Those that know me, know that I rarely cook the same thing twice. I enjoy being creative with my ingredients and seasonings and generally make things up as I go. This recipe is one that I remember. So, in honor of the opening of deer gun season in many state, including our home state of Alabama, I decided to share what has become one of my favorite deer recipies. I must admit that is did not come up with it totally by myself, but I have combined a few recipies that I've seen done elsewhere to make this one my own. It's somewhat unconventional because it's not deep fried or grilled wrapped in bacon; you know, the usual suspects. This recipie has a little bit of a gourmet twist but is rather easy. Even my two year old likes it!

Ingredients:

-1 deer back strap

- approx. 1/4th cup virgin olive oil

-buttermilk

-fish fry batter

-spicy mustard

1. Clean the back strap of any fat or gristle

2. Lay the back strap out long ways and slice at an angle creating about half dollar size medallions.

3. Combine the buttermilk and spicy mustard with a wisk until well blended.

4. Dunk the medallions in the buttermilk/ mustard blend until coated thoroughly.

5. Cover the medallions in the fish fry batter.

6. Pour the olive oil into a large sautee pan and heat until the oil sizzles.

7. Place the battered medallions in the pan. Allow each side to brown well and the meat will be cooked to medium.

The Good on Anything Sauce:

-lemon juice

-mayonnaise

-cajun seasoning

The sauce is simple. Combine the mayo and lemon juice so that the lemon juice thins out the mayo and becomes more like a liquid. I've found that the consistency of a salad dressing is ideal. Then sprinkle teh mixture with the cajun seasoning to your preferred taste. You can use the sauce as a dip, or drizzle it over the meat.

Bacon Wrapped Asparagus Bundles:

-Fresh asparagus

-bacon

-olive oil

The side we chose for this meal is really simple as well. Simply take about 5 fresh asparagus spears and wrap them in bacon creating small bundles. Brush with olive oil and bake until the bacon appears to be done.

ENJOY!

-Clayton