Mustard Fried Venison

Directions

1. 1
   Using the toughest cut of the deer, slice thinly in medallions and soak in a mixture of half mustard and half cheap burgundy wine.
2. 2
   Soak 30 minutes to one hour, then dredge in flour and fry until a golden brown and serve.
3. 3
   This recipe has no measurement because you mix enough for as much as you want to cook whether for 2 or 20 people.
4. 4
   You mix up what you need and don't waste a thing!