Breadedvenison Recipes

VENISON SCHNITZEL

Steps:

• Cut tenderloin into 1/2 inch steaks. Slice each steak in half horizontally, from the smallest toward the largest side, until there is only a very small section keeping the two halves connected. Slice a few small scores on the outer edges of each steak to prevent them from curling up when frying.
• Preheat oil and bacon drippings in a large heavy skillet over medium high heat. In a large shallow dish, combine flour, salt and pepper. In a separate shallow bowl, beat together egg and milk. In another shallow dish, combine bread crumbs and cracker crumbs.
• Dredge the steaks in the seasoned flour, and using a meat mallet, pound them down to just slightly less than their 1/4 inch thickness. Dip the steaks in the egg mixture, then coat each steak on both sides with the crumbs. Set aside on a clean plate. When all steaks are evenly coated, place prepared steaks gently in a single layer into the hot oil.
• Fry steaks for 2 to 3 minutes on each side, or until golden brown. Drain on paper towels. Sprinkle each steak lightly with lemon juice.

VENISON TENDERLOIN BITES

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Warm the olive oil and garlic in a small saucepan over low heat for 5 minutes to infuse the flavor of the garlic into the olive oil. Place the bread crumbs into a mixing bowl, and pour the oil mixture overtop. Stir the parsley, and Parmesan cheese into the bread crumb mixture until evenly blended. Press the venison cubes into the bread crumb mixture to coat, and place onto the prepared baking sheet. Make sure the venison pieces are not touching.
• Broil in the oven until the bread crumbs are golden, and the venison has turned from red to pink in the center, or to your desired degree of doneness, about 6 minutes. Turn the cubes occasionally as they cook.
• Divide the arugula onto 4 dinner plates, and top with the broiled venison. Squeeze a quarter of a lemon over each plate to serve.

BASIC HOMEMADE BREAD

Steps:

• In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

PAN-FRIED VENISON STEAK

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°).

FRIED VENISON STEAKS

Steps:

• Drain Marinade.
• Heat the oil to medium heat using around 2 inches of oil in the pan.
• Place the buttermilk, beaten egg, salt, pepper, garlic and Worcestershire sauce in a pie.
• Dip each steak into the egg mixture and then shake into the bag of seasoned flour.
• Dip each piece of venison steak back into the egg mixture, then dredge into the crumbs of choice.
• Note: add more buttermilk if needed to the egg mixture.
• Fry each piece of steak until golden brown on one side, the edges should look crispy before turning or your coating could possibly fall off.
• Turn after deep golden browned on one side around 12 minutes on each side, depending on the thickness.
• Place on paper towels to drain.
• These are great alone or in a sandwich, and if there are leftover they taste great reheated.

VENISON CUTLETS

Steps:

• Rub steaks with salt and pepper; roll in bread crumbs.
• Melt fat in skillet and fry meat until well browned on both sides.
• Place meat on a hot platter.
• Make a gravy using currant jelly; pour over steaks.
• Serve with currant jelly or apples simmered in port wine.

BREADED VENISON

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).

VENISON BACKSTRAP RECIPE

Steps:

• In a bowl, mix together water and 2 Tbsp salt. Soak sliced deer meat in salt water overnight if you're able, or at least an hour.
• Heat vegetable oil in a skillet over medium heat to 325 degrees. (My favorite to use is my Lodge Cast Iron Skillet )
• Remove deer meat from refrigerator, and discard salt water
• Pat the deer meat dry, with paper towels (UPDATE: We left the deer meat wet the other night, and dipped it in flour, and woah... that wasn't too shabby. So it's up to you!)
• Mix flour and 2 Tbsp salt, in a ziptop bag or a separate bowl/plate for coating
• Coat deer meat in flour/salt mixture
• Place the coated deer meat pieces into the heated vegetable oil. (To test oil's temperature, sprinkle a bit of flour in the oil to see if it bubbles. If it bubbles, it's ready. However, be careful not to get the oil too hot, so it doesn't splatter and burn you when adding the deer meat.)
• Flip deer meat after a few minutes when the underside is golden-brown. (Approx. 3 minutes)
• Cook on the alternate side until cooked through and there is no sign of undercooked meat. (We've been playing around with this recipe, and if you like a crunchy breading on your deer meat, cook it a bit longer until it reaches the desired "crunch," you prefer.)
• Inside of fully cooked meat will be gray/brown, with no sign of red.
• Remove deer meat from pan, on to plate/dish covered with paper towels to drain oil.
• We LOVE sprinkling Greek Seasoning on the fried deer meat after it is fried for optimal flavor!

VENISON PARMESAN

Steps:

• Tomato Sauce
• Heat a large skillet over medium-high heal. Add 1/4 cup extra-virgin olive oil and 1 red onion, chopped. Sauté over medium-high heat until the onion is translucent. Add 4 cloves of garlic, chopped, and sauté for 30 more seconds. Add one 28-ounce can of crushed tomatoes (San Marzano tomatoes have the best flavor) and a little salt and pepper Simmer for 20 minutes. Taste, adjust seasoning, add a sprig of basil, and remove from the heat. Use immediately, cool and freeze, or cool and keep in the fridge for up to a week.
• Fresh Bread Crumbs
• Fresh bread crumbs are so much more delicious, they're worth making every time you have a fresh loaf of bread in the house that's gone a little stale. I like to use baguettes, but sour­dough works, too.
• Remove the crusts, cut the bread into 1/2-inch pieces, throw them into your food processor, and pulse until you have bread crumbs.
• It's that simple. Store the bread crumbs in resealable bags in the freezer for when you need them.
• How to Thinly Slice Basil
• First pick the largest leaves.
• Stack them up like dollar bills, then roll them like a cigar so you end up with a long roll of leaves.
• Slice the long roll crosswise with a sharp knife into thin slices. When they unfurl you'll have little thin slices of basil. Pretty cool.
• Venison Parmesan
• Taking one piece at a time lay a steak between two pieces of plastic wrap and use a meat mallet or a fist-sized rock to pound the hell out of it until it's 1/4 inch thick. Seriously, smash it. You want it to be tender. Smash it to the point that when you lift the meat up, you can see light through it. Then repeat with the remaining steaks. If the plastic starts to shred on you, sprinkle a little water directly on the meat then cover it with plastic. This will keep the plastic moving instead of sticking to the meat. Set the meat aside.
• Set up a breading station use three pie plates or rimmed plates. Fill one pie plate with flour.
• Crack the eggs into a small bowl, add a little water, beat lightly with a fork and add this mixture to the second pie plate. Fill the third pie plate with 1 cup of the grated Parmigiana and the bread crumbs; toss with your fingers to combine.
• Preheat a cast-iron skillet or another heavy skillet over medium heat. Add about 1/2 inch of oil.
• Season the pounded steaks well with a good amount of salt and pepper on both sides.
• One at a time, dredge each through the flour, the egg wash, and then the bread crumbs. After each step, make sure to shake off any excess breading materials.
• Test the preheated oil by adding a small piece of bread to the oil. If it starts to sizzle, you know it's hot.
• Carefully lay a couple of the breaded steaks in the skillet (don't overcrowd the pan) and sear them for about 2 minutes per side, until golden brown.
• Remove to a baking sheet lined with paper towels to drain. Season each steak lightly with salt as it comes out of the oil. Repeat with the remaining steaks.
• Preheat the oven to 375°.
• Lightly oil the bottom of a 9-by-13-inch baking dish. Ladle about 3/4 cup of tomato sauce onto the bottom of the baking dish. Lay the steaks side by side in the baking dish, fitting them as tightly as you can.
• Top the steaks with ½ cup tomato sauce, a third of the basil, and 1/4 cup grated Parmigiana. Begin again with another layer of steaks, the remaining 3/4 cup tomato sauce, and another third of the basil.
• Top with the shredded mozzarella and the remaining grated Parmigiano.
• Cover the dish with foil and bake 25 minutes, until hot and bubbly. Remove the foil and bake for another 10-15 minutes, until the cheese starts to brown.
• Remove from the oven and let rest for 5 minutes.
• Garnish with the rest of the basil and serve immediately with extra grated Parmigiana at the table.