Mustard Fried Venison - cooking recipe

Ingredients

venison, medallions
mustard
Burgundy wine
oil, for frying
flour

Preparation

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