Indulge in the delectable flavors of venison, masterfully prepared and transformed into a symphony of culinary delights. Discover the art of frying venison, unlocking its full potential through a trio of tantalizing recipes. Embark on a journey of taste as we explore the classic Southern Fried Venison, a crispy and golden-brown masterpiece coated in a savory blend of spices. Delve into the depths of flavor with our Venison Fried Steak, a hearty and satisfying dish enveloped in a rich and velvety gravy. For those seeking a lighter indulgence, our Air Fryer Venison Bites offer a guilt-free alternative, delivering crispy morsels of venison perfection. Prepare to tantalize your taste buds and elevate your culinary skills as we venture into the realm of fried venison, a true testament to the versatility and deliciousness of this exceptional game meat.
Let's cook with our recipes!
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 :
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
CHICKEN FRIED VENISON STEAKS
I was looking for something different to do with my man's fresh kill, so I just whipped this up from stuff I had in the cupboard. My husband and children loved it. Serve with mashed potatoes and gravy (I used brown gravy, but country gravy may be used for a milder taste).
Provided by Lori C
Categories Meat and Poultry Recipes Game Meats Venison
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Combine the bread crumbs, flour, salt and pepper in a 1-gallon size plastic zipper bag. Beat the eggs and milk together in a shallow bowl.
- Dip each steak in the egg mixture, place it in the plastic bag, and shake to coat with crumbs.
- Heat the oil in a skillet over medium heat and fry the steaks, turning once, until both sides are golden brown, about 6 to 8 minutes per side.
Nutrition Facts : Calories 731 calories, Carbohydrate 51 g, Cholesterol 221.8 mg, Fat 36.7 g, Fiber 2.9 g, Protein 46.7 g, SaturatedFat 7.3 g, Sodium 496.1 mg, Sugar 3.6 g
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 :
CRISPY CHICKEN FRIED VENISON STEAKS
This venison version of chicken fried steak comes out crispy, and the flavor is as good as its beef counterpart. The caramelized onions and gravy make it a solid meal for the whole family.
Provided by deercook
Categories Meat and Poultry Recipes Game Meats Venison
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Beat the egg in a bowl, then whisk in 1 cup of milk and the hot pepper sauce. Pound the venison steaks with a meat mallet to 1/4 inch thick, and place into the milk mixture. Stir together the cornmeal, bread crumbs, cornstarch, baking soda, black pepper, and garlic salt in a shallow dish.
- Remove the venison steaks from the milk mixture one at a time, allowing the excess to run off, and press into the bread crumb mixture; set aside. Reserve the remaining bread crumb mixture.
- Heat the oil in a large skillet over medium heat. Place as many breaded venison steaks into the pan as will fit without overlapping. Cook until the venison is golden brown on both sides, about 3 minutes per side. Remove to drain on a paper towel lined plate and keep warm. Repeat with remaining venison.
- Once the venison has finished cooking, stir the onions into the hot oil, and cook until dark brown, about 5 minutes. Pour off and discard the oil, remove the onions to a plate and set aside. Stir the reserved bread crumb mixture into the hot skillet, and cook for a few seconds until it begins to toast. Stir in the remaining cup of milk, and simmer until the milk has thickened, about 5 minutes. Pour the gravy over the venison steaks and top with the caramelized onions to serve.
Nutrition Facts : Calories 522.2 calories, Carbohydrate 33.3 g, Cholesterol 230.3 mg, Fat 17.2 g, Fiber 2.1 g, Protein 55.5 g, SaturatedFat 5.7 g, Sodium 1372.4 mg, Sugar 8 g
MUSTARD FRIED VENISON
My father made this when I was small and all us kids never knew exactly what it was. But I still remember it as a treat, since we didn't get it very often. It has a tangy taste that sorta "bites" you back! But oh so good!
Provided by Shawn C
Categories Deer
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- 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!
CHICKEN FRIED VENISON POCKET WITH A JALAPENO HONEY MUSTARD SAUCE
Provided by Food Network
Time 30m
Number Of Ingredients 13
Steps:
- Preheat 6 cups vegetable oil to 350 degrees. Season the venison with salt and pepper. Coat the venison in flour, shaking off excess, and transfer to a shallow bowl with the beaten eggs. Roll the venison pieces in Japanese bread crumbs and deep-fry the venison until golden brown. Transfer to a 350-degree oven until medium rare, 3 to 5 minutes.
- For the Jalapeno Honey Mustard Sauce: Combine all ingredients together.
- Serve venison with jalapeno honey mustard sauce and garnish with flour tortillas, roasted corn, cooked black beans, sliced red onion, and tomato slices.
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
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.
BUBBA'S COUNTRY-FRIED VENISON STEAK
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.
IOWA FRIED VENISON HEART
Make and share this Iowa Fried Venison Heart recipe from Food.com.
Provided by Iowahorse
Categories Deer
Time P1DT20m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Split heart in half.
- Remove all vents and ducts.
- Mix onion, mustard, pickling spice, salt, wine vinegar, and wine in large glass bowl.
- Soak heart in marinade overnight.
- Dredge pieces in flour and fry in butter over high heat.
- When both sides are browned reduce heat and continue to cook 5 to 10 minutes longer.
Tips:
- For a more flavorful venison, marinate it in a mixture of your favorite herbs, spices, and liquids (such as red wine or vinegar) for at least 2 hours before cooking. - To prevent the venison from drying out, cook it over medium heat and do not overcook it. - Use a meat thermometer to ensure that the venison is cooked to your desired doneness. - Serve the venison with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.Conclusion:
Fried venison is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, fried venison is sure to please everyone at the table. With a little planning and preparation, you can create a delicious and memorable meal that your family and friends will love.
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