FRIED VENISON (DEER) STEAKS
This is how I remember eating deer growing up. It is easy and I have never had any issues with a gamey taste. But if you are afraid of that you can soak you deer in milk for about 30 minutes. Great with fried potatoes and a salad. I like mine with steak sauce (57).
Provided by Huskergirl
Categories Deer
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place steaks in between plastic wrap and pound out. I use the flat side of the meat mallet instead of the pointy side. I do not get too thin because it will dry out too much while cooking.
- Put seasoning in with flour.
- Dredge steak and fry in skillet.
- Cooking time is about 3 minutes each side. Enjoy.
Nutrition Facts : Calories 245.4, Fat 21.2, SaturatedFat 1.6, Sodium 1163.3, Carbohydrate 12.7, Fiber 0.7, Sugar 0.1, Protein 1.7
COUNTRY-FRIED VENISON
"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
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
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
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.
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
STIR-FRIED VENISON
Provided by Florence Fabricant
Categories dinner, main course
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- Place mushrooms in a bowl, cover with warm water and allow to sit for 30 minutes to soften.
- Mix soy sauce, sherry, sugar, cornstarch and vinegar together in a bowl. Cut venison into strips about one-half-inch wide and two-inches long, mix with the soy sauce mixture and allow to marinate for 30 minutes.
- After 30 minutes drain the mushrooms, remove stems and cut caps into slivers. Drain the venison, reserving the marinade.
- Heat oil in a wok or a skillet. Stir-fry the garlic, ginger and chili for a few seconds, then add the red peppers and mushrooms. Stir-fry for several minutes. Add the venison. Continue to stir-fry until the venison strips begin to firm up. Add the marinade mixture and stir-fry until the sauce begins to thicken, add the scallions and sesame oil, stir-fry another few seconds, then serve.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 1 gram, Sodium 252 milligrams, Sugar 2 grams
PAN-FRIED VENISON WITH BLACKBERRY SAUCE
Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
- Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.
Nutrition Facts : Calories 182 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.24 milligram of sodium
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 :
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PAN FRIED VENISON STEAK RECIPE - MOUNTAINGIRL.CAMP
From mountaingirl.camp
4.7/5 (14)Category Main DishCuisine Comfort FoodTotal Time 1 hr
- Pound meat to about 1/4" thin by covering the meat steaks with plastic wrap and pounding with a cooking mallet/tenderizer. I usually use the flat end first, remove the plastic, and then hit the steaks one more time with the tenderizer (spikey) end of the mallet.
- Place steaks in a bowl large enough to hold the steaks and about 2 cups of buttermilk. With the steaks in the bowl, cover them with buttermilk and a few shakes of hot sauce. Let the steaks marinade in the buttermilk overnight in a sealed container or up to one hour in the open bowl.
- Heat up your cooking oil to 350°F in a high-edged pan - a big cast iron pan works perfectly for this. The last time I made this, I used bacon grease, because that was all I had on hand. Oh my, the flavor of the pan fried venison steaks were amazing!
- As your oil is heating, mix together the eggs and buttermilk in one pie plate, and the flour and your favorite seasoning in another.
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