Herb And Mustard Crusted Venison Medallions With Sauté Potatoes

Whenever I get the chance, I run trails. The Ballard Trail in Norwich, VT is my absolute favorite. About one mile in and you feel as though you are running in the middle of some deserted forest. It is peaceful and beautiful and quiet.

Mostly quiet.

A few years ago while running the trail, I came across a group of deer and was totally taken aback when they started barking at me.

Yes. Barking.

Ruff, ruff.

I couldn’t believe it.

Neither do most people that I tell.

But, look, someone managed to get Bambi barking on video. Believe me?

I promise you that you will be totally freaked out if you are running alone and some deer starts barking at you.

A friend bought me a Deer Grunter to talk back to Buck and buddies.

Looks like this:

I haven’t used it, yet. I don’t want to invite any trouble. That comes to me rather effortlessly on its own.



A coworker of my husband’s is an avid hunter. He generously gave us a bunch of cuts from a deer he bagged, along with a packet of recipe suggestions.

I love pan-fried meat in a coating of mustard and nuts. So, I loved this recipe. The outside is all crunchy while the meat inside is tender and meltingly smooth.

If venison isn’t your thing, I would recommend the coating for any other kind of cutlet. Delicious. The potatoes are perfect to serve alongside.

Herb And Mustard Crusted Venison Medallions


1 ½ pounds venison loin, cut into thin medallions
½ cup Dijon mustard
1 cup chopped toasted walnuts
1 cup chopped toasted pecans
½ cup breadcrumbs
1 teaspoon salt
1 teaspoon cumin
1 teaspoon sugar
1 teaspoon dried thyme
½ teaspoon black pepper
3 tablespoons olive oil


1. Thickly cover medallions, on both sides, in mustard. Set aside.

2. In a medium bowl, combine nuts, breadcrumbs, and spices. Dredge medallions in mixture, shaking off excess.

3. Heat oil in a large skillet over medium-high. Add medallions and cook until browned on both sides, about 10 minutes total.

Recipe from Kim Stakal

Sauté Potatoes


2 lb (900g) potatoes
2 Tbs (1 oz/25 g) butter
2 Tbs olive oil
salt and freshly ground black pepper
1 Tbs parsley, chopped


1. Boil the potatoes in their skins for approximately 15 minutes, or until just cooked. Cut into even slices.

2. Heat the butter and oil in a deep frying pan and when hot, add the sliced potatoes in a single layer.

3. Season potatoes with salt and pepper. Cook until golden brown on both sides, shaking the pan occasionally to prevent sticking.

4. Turn into a serving dish and garnish with chopped parsley.

Recipe from Darina Allen’s Ballymaloe Cookery Course Cookbook

No, I would not purposely spin Deer Tick on the stereo while I’m cooking up some venison, but the band was the first thing I thought of when I was writing this post up.

Rhode Island’s Deer Tick is “just five regular dudes” that keep coming up with songs that I love. I find singer John McCauley’s voice completely mesmerizing. Evidently, some of the other dudes front songs for the first time on the new album ‘Divine Providence’. I really need to pick up that disk and check it out.

Diamond Rings 2007 is such a gripping, sad song. I feel so much for this guy.

“Wish you’d think of me
The way I think of you
Well I find it hard to breathe
Cause now I know the truth

So what good would fingers be
If it weren’t for diamond rings?
Now I know you’re leaving me
And I know that I’m no king”
Deer Tick-Diamond Rings 2007

This is another fantastic song by Deer Tick, filmed live in Seattle.

Check out Deer Tick on the band’s Website where you can also buy the music. They refer to their fans as ‘Tickheads’…cracks me up.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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4 Responses to Herb And Mustard Crusted Venison Medallions With Sauté Potatoes

  1. Muffy says:

    Oh my gosh, I’ve heard that noice at night in our yard and wondered what the heck was making that racket. Now I know – I certianly never expected that to be coming from the deer that live in our little patch of woods. Who knew the city girl could teach the country girl something like that??? By the way, the veal looks excellent. I’ll definitely try it.

  2. Muffy says:

    It’s a shame I cannot type today: that’s “noise”, not “noice” :)

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