Country Fried Venison Recipes

COUNTRY-FRIED VENISON

Country-Fried Venison image

"This is our favorite way to fix venison tenderloin," says Sandra Robinson of Fair Grove, Missouri. "The marinade and coating eliminate the wild flavor in these tender mouthwatering steaks."-Sandra Robinson, Fair Grove, Missouri

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 pounds venison tenderloin
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup butter, melted
1/2 to 2 teaspoons Liquid Smoke, optional
1 egg, beaten
1 cup buttermilk
1 cup all-purpose flour
2 teaspoons seasoned salt
2 teaspoons canola oil

Steps:

Cut tenderloin into eight steaks. In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce, butter and Liquid Smoke if desired. Add steaks; seal bag and turn to coat. Refrigerate for 2 hours., In a shallow bowl, combine egg and buttermilk. In another bowl, combine flour and seasoned salt. Drain steaks, discarding marinade. Dip steaks in buttermilk mixture, then roll in flour mixture. , In a large skillet over medium-high heat, cook steaks in oil for 12-14 minutes or until a thermometer reads 160°, turning occasionally.

Nutrition Facts :

FRIED VENISON BACKSTRAP

Fried Venison Backstrap image

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

Ingredients

1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
2 cups milk
2 tablespoons hot pepper sauce
2 eggs
½ cup milk
3 cups all-purpose flour
2 tablespoons salt
1 tablespoon ground black pepper
3 cups vegetable oil for frying

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

FRIED VENISON

Fried Venison image

Very tender, melt-in-your-mouth venison. From my "adoptive grandmother," in Louisiana who makes this for her family and church gatherings.

Provided by Justmez2

Categories Deer

Time P1DT45m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs venison
10 ounces Coke
12 ounces Carnation Evaporated Milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 -2 cup flour
1 1/2 cups peanut oil, for electric skillet

Steps:

Defrost venison over night in cola.
Rinse in water.
Put in colander to drain.
Tenderize.
Cut into strips 1 1/2 x 3".
Put in Carnation evaporated milk.
Dredge in flour seasoned with salt,pepper,garlic powder.
Drop in HOT peanut oil temperature 350°-375° degrees just till batter is set 10-12 seconds.
Remove and place in open pan 9 x 13" put in oven for 45 minutes at 350°.
***If left in oil too long becomes tough***.
If unfrozen venison being used, put in cola over-night. Cooking time is time in OVEN.

BUBBA'S COUNTRY-FRIED VENISON STEAK

Bubba's Country-Fried Venison Steak image

Categories Side Fry Steak Venison Simmer Boil

Yield serves 4

Number Of Ingredients 12

Ingredients

1 1/2 cups, plus 2 tablespoons allpurpose flour
1/2 teaspoon black pepper
Eight 4-ounce venison steaks, cubed
1 teaspoon The Lady's House
Seasoning
1 teaspoon The Lady's Seasoned
Salt
3/4 cup vegetable oil
1 1/2 teaspoons salt
4 cups hot water
1/2 teaspoon Accent (optional)
1 bunch green onions, or 1 medium yellow onion, sliced

Steps:

Combine 1 1/2 cups flour and 1/4 teaspoon of the black pepper. Sprinkle one side of meat with the House Seasoning and the other side with the Seasoned Salt. Dredge the meat in the flour mixture. Heat 1/2 cup oil in a heavy skillet over medium-high heat, add two of the venison steaks, and fry until nice and brown, 5 to 6 minutes per side. Repeat with the remaining steaks, adding up to 1/4 cup oil, as needed.
When all the steaks are cooked, make the gravy: Add the 2 tablespoons of flour to the pan drippings; stir in the remaining 1/4 teaspoon pepper, and the salt. Stir until the flour is medium brown and the mixture is bubbly. Slowly add the water and the Accent (if using), stirring constantly. Return the steaks to the skillet and bring to a boil; reduce the heat, place the onions on top of the steaks, cover, and simmer for 30 minutes.

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