FRIED VENISON BACKSTRAP
Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust.
Provided by Nicole Holland Green
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h50m
Yield 8
Number Of Ingredients 9
Steps:
- Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
- Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.
- Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.
Nutrition Facts : Calories 438.2 calories, Carbohydrate 40 g, Cholesterol 149.1 mg, Fat 14.2 g, Fiber 1.5 g, Protein 35.1 g, SaturatedFat 3.6 g, Sodium 1944.4 mg, Sugar 3.8 g
PAN-FRIED VENISON STEAK
"Growing up, this recipe was a family favorite when we had deer meat. I loved it, and now my children do too!" -Gayleen Grote, Battle View, North Dakota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten venison to 1/4-in. thickness. Place saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat venison with saltines, then dip in egg mixture and coat a second time with saltines. , In a large skillet over medium heat, cook venison in oil in batches for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
25 BEST WAYS TO COOK VENISON
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a venison recipe in 30 minutes or less!
Nutrition Facts :
BREADED VENISON
This recipe comes from my DH's mother from many, many years ago. This is the only way he had venison growing up. We use it today, as do our children for all venison and we just love it. The French dressing adds only a hint of flavor. I am slow in the kitchen (because I can be) so it may not take this long to prepare for you. Hope your enjoy.
Provided by Nimz_
Categories Meat
Time 1h15m
Yield 15-20 pieces, 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim the fat from the venison and cut into serving sizes, pound to 1/4 inch thickness and place on a large cookie sheet.
- Brush each piece of venison with French dressing, turning to coat both sides.
- In a 1 gallon zip-lock bag add the flour, 1 teaspoons garlic powder, 1/4. teaspoons cayenne pepper, 1 teaspoons Seasoned Salt and 1/4 teaspoons fresh ground pepper and mix well and set aside.
- In a shallow pie pan beat the egg and milk lightly.
- Place the crackers (about 2 sleeves) in a gallon zip-lock bag and crush or used your food processor and place in a shallow pie pan.
- Place 4-5 pieces of venison in the flour mixture and shake to coat lightly.
- Remove and set aside.
- Repeat with the remaining venison.
- Dip each piece in the egg mixture then the cracker mixture (press to coat well) and set aside.
- Repeat until all pieces are coated.
- Place in the refrigerator for about 30 minutes.
- Heat oil over medium heat to about 350 degrees.
- Place several pieces of venison into the oil and cook about 4-5 minutes or until golden brown.
- Turn and cook another 4-5 minutes or until the internal temp reaches about 160 degrees F. ( I like mine well done so I may cook a little longer.).
- Remove and place on a platter lined with paper towels to drain and place in a warm oven.
- Repeat until all pieces are cooked.
- We serve this with mashed potatoes and gravy. I dip mine in Heinz 57 and DH ketchup (yuck).
Nutrition Facts : Calories 829.5, Fat 45.8, SaturatedFat 7.8, Cholesterol 191.4, Sodium 659.8, Carbohydrate 54.6, Fiber 2, Sugar 4.3, Protein 47.5
BAKED VENISON STEAK
This recipe comes from a 1990 NAHC Wild Game Cookbook. I have several of these cookbooks and I just love them. Recipes from these cookbooks come from people like you and me. You could also use beef.
Provided by Catnip46
Categories Deer
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut steaks1/2 to 3/4 inch thick, cut in small sizes. Sprinkle the meat lightly with garlic salt, celery salt and pepper.
- Flour meat and brown on both sides in 1/4 cup oil. When meat is brown, place in a baking dish or pan large enough to hold all ingredients.
- Spread meat evenly over bottom of pan.
- Spread onion, celery and mushrooms over meat.
- In a separate dish or bowl, add cream of mushroom soup, cheese soup and water. Mix well and pour over meat and vegetables.
- Bake at 350 degrees for 1 1/2 to 2 hours or until the meat is tender. Serve over rice or noodles.
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