Deep fried venison. Cut the venison steaks into bite sized cutlets and rinse. Bread the venison cutlets and drop them into the frying oil of your choice (I used peanut oil). Dip the venison slices into the flour, then into the egg and milk, then back into the flour.
If I had a choice of fried venison backstrap or lobster, I'd opt for a plate of crispy fried deer meat any day.
Backstrap makes a great family meal or snack.
I usually pair it with some type of taters and some steamed-buttery veggies.
You can have Deep fried venison using 4 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Deep fried venison
- Prepare 1 packages of venison steak.
- It's 1 packages of Louisiana seafood breading.
- Prepare 1 tbsp of mccormic montreal steak seasoning.
- Prepare 1 tbsp of season salt (I use black and gold cajun seasoning).
Any Cut Venison Roast (With or Without bone) McCormick Meat Tenderizer; Cracked Black Pepper; Peanut Oil This deep-fried venison medallion recipe from Paula Deen is a Southern dish featuring a feta dipping sauce. Ingredients include venison tenderloins, buttermilk and feta cheese. Brown the ground venison over medium-high heat. When nearly browned, add the soy sauce, green onions, garlic and ginger.
Deep fried venison instructions
- Prepare the breading by dumping the bag into a large Tupperware container or bowl. Add the tablespoons of McCormics and season salt to the breading and mix by hand..
- Cut the venison steaks into bite sized cutlets and rinse..
- Bread the venison cutlets and drop them into the frying oil of your choice ( I used peanut oil). Let them fry until they float (3-5minutes) this will ensure they are thoroughly cooked..
- Spoon the cooked cutlets from the oil and lay them on a plate with paper towel to soak up any extra cooking oil. Serve and enjoy..
Continue cooking until the meat is well browned. Remove from heat and stir in the barbecue sauce. Cuts of Deer Meat Venison is very lean, that comes from deer. Deer are considered red meat like beef, it comes in various cuts and sizes, each one has a different taste, texture, and quality for cooking methods. Some of the common cuts you should know how to use or prepare your venison for cooking.
