Ingredients Jump to Instructions ↓

  1. 12 venison medallions (2 ounces each from the back strap if possible)

  2. 4 egg whites, whipped

  3. 2 tablespoons soy sauce

  4. 1 tablespoon honey

  5. 2 tablespoons cornstarch One-half cup vegetable oil

  6. 2 cloves garlic, minced One-half cup butter

Instructions Jump to Ingredients ↑

  1. Pound the medallions with mallet and place in a ceramic dish. Mix the egg whites, soy, honey, garlic and cornstarch. Spoon over the venison, combine well and refrigerate for 24 hours. Heat the oil in a heavy frying pan. Add the medallions and cook over high heat on both sides until light brown. It should be a little pink in the center. Add the butter at the endit will give the venison a nutty taste. Remove the medallions from the skillet, place on a heated platter and set aside. Lower the heat but keep the frying pan on the stove. Makes 4 servings.


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