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
BUSY DAY DEER
This is just a recipe I threw together one day when I had some deer round steak to use up! Yum!
Provided by Jessica New Alford
Categories Meat and Poultry Recipes Game Meats Venison
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet. Cook the onion, pepper, and venison in the hot oil until the meat is cooked through. Stir in the soup mix and the water. Continue cooking until the onion and pepper are tender. Add the flour and whisk over the heat until there are no lumps. Cook and stir until sauce has thickened.
Nutrition Facts : Calories 221 calories, Carbohydrate 9.9 g, Cholesterol 79.5 mg, Fat 9.6 g, Fiber 0.9 g, Protein 22.8 g, SaturatedFat 1.9 g, Sodium 484 mg, Sugar 1.4 g
IDAHO-STYLE FINGER STEAKS
Yummy, highly seasoned steak nuggets, deep fried and served with Ranch dressing -- just like in the fast food joints in Idaho in the '70's! I missed these so much that I kept playing with the ingredients until I finally came up with this perfect re-creation of the real thing. A taste of the old times when we didn't know how bad deep frying was for us! Serve with ranch dressing, or your favorite bbq sauce, steak sauce, or blue cheese dressing!
Provided by EMMYJAY1
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 3h40m
Yield 4
Number Of Ingredients 9
Steps:
- Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
- Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
- Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet.
- Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.
Nutrition Facts : Calories 825.9 calories, Carbohydrate 80.1 g, Cholesterol 142.2 mg, Fat 35.4 g, Fiber 2.8 g, Protein 43.7 g, SaturatedFat 9.5 g, Sodium 1588.3 mg, Sugar 6.6 g
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 :
BREADED VENISON
This recipe comes from my DH's mother from many, many years ago. This is the only way he had venison growing up. We use it today, as do our children for all venison and we just love it. The French dressing adds only a hint of flavor. I am slow in the kitchen (because I can be) so it may not take this long to prepare for you. Hope your enjoy.
Provided by Nimz_
Categories Meat
Time 1h15m
Yield 15-20 pieces, 4 serving(s)
Number Of Ingredients 11
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).
Nutrition Facts : Calories 829.5, Fat 45.8, SaturatedFat 7.8, Cholesterol 191.4, Sodium 659.8, Carbohydrate 54.6, Fiber 2, Sugar 4.3, Protein 47.5
BREADED DEER STEAKS
Make and share this Breaded Deer Steaks recipe from Food.com.
Provided by mmlwjr
Categories Deer
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat steaks with a meat tenderizer mallot.
- place in egg, milk mixture.
- Now put the bread crumbs on a plate& coat them.
- Fry in frying pan with the oil hot& ready to devour the steaks.
- sprinkle with the garlic powder.
- (s& p) if desired I do.
- fry on both sides.
- keep warm in oven, now with the guck on the bottom I add onions& mushroom.
- they make for a good gravy.
- serve with mashed potatoes, veggie, salad.
- soooo good.
Nutrition Facts : Calories 27.8, Fat 1.8, SaturatedFat 0.6, Cholesterol 71.2, Sodium 25.8, Carbohydrate 0.4, Sugar 0.1, Protein 2.3
BREADED STEAKS
This homespun, stick-to-your-ribs steak supper was always a favorite with us kids. Mom coated tender steaks with lightly seasoned bread crumbs and fried them in oil until golden brown. -Gina Mueller, Converse, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Flatten steaks to 1/2-in. thickness. Cut into serving-sized pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°), 2-3 minutes on each side.
Nutrition Facts : Calories 478 calories, Fat 18g fat (4g saturated fat), Cholesterol 120mg cholesterol, Sodium 968mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 2g fiber), Protein 32g protein.
BETTER BREADED BITES (DEEP FRIED APPETIZER ALTERNATIVES)
Steps:
- Should be crushed fairly fine, either by hand, rolling pin, food processor or spice grinder. Need 2 to 4 cups depending on amount of base food being breaded.
- Preheat oven to 400 degrees F.
- Pour 1 to 2 cups of cornstarch into a bowl (use enough to coat the appetizer foods easily). Crack three whole eggs into a separate bowl and whisk. Add 1/4 to 1/2 cup cornstarch, dash of basil flakes, oregano, granulated onion, garlic salt, salt and pepper. Pour or spread breading medium into a baking pan, plate or shallow bowl.
- Place food in cornstarch. Coat thoroughly, making sure all the nooks and crannies are covered. In small batches transfer food to egg bath, coat evenly and place in breading medium, turning to coat completely. Repeat until finished.
- Place food on baking sheet that has been sprayed liberally with canola oil, making sure to get all sides. Bake in oven for 10 to 15 minutes, until crunchy. Serve with your favorite dipping sauces.
DEER MEAT
This is my all time favorite... I serve it with mash potatoes and green beans. the sauce makes an excellent 'gravy' for the potatoes. When I don't have deer meat, I use London broil.
Provided by Pat
Categories Main Dish Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Heat butter or margarine in a large skillet over medium heat. Add onions and saute until translucent; then add meat and saute until browned.
- When meat is lightly browned, add mushrooms, garlic, tomato paste, flour, sour cream, salt, mustard powder and parsley. Stir together, reduce heat to low and let simmer for 20 to 30 minutes. The longer it simmers, the more tender the meat will be. Enjoy!
Nutrition Facts : Calories 324.1 calories, Carbohydrate 13.1 g, Cholesterol 128.5 mg, Fat 17 g, Fiber 2.5 g, Protein 31 g, SaturatedFat 9.8 g, Sodium 735.3 mg, Sugar 6.1 g
BAKED VENISON STEAK
This recipe comes from a 1990 NAHC Wild Game Cookbook. I have several of these cookbooks and I just love them. Recipes from these cookbooks come from people like you and me. You could also use beef.
Provided by Catnip46
Categories Deer
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut steaks1/2 to 3/4 inch thick, cut in small sizes. Sprinkle the meat lightly with garlic salt, celery salt and pepper.
- Flour meat and brown on both sides in 1/4 cup oil. When meat is brown, place in a baking dish or pan large enough to hold all ingredients.
- Spread meat evenly over bottom of pan.
- Spread onion, celery and mushrooms over meat.
- In a separate dish or bowl, add cream of mushroom soup, cheese soup and water. Mix well and pour over meat and vegetables.
- Bake at 350 degrees for 1 1/2 to 2 hours or until the meat is tender. Serve over rice or noodles.
COUNTRY FRIED ELK/DEER (WILD GAME) STEAK
A Delicious way to prepare your wild game even if guests are coming over! They will love it! You will need an apron (a messy recipe to make) 3 medium bowls, A large skillet, a set of cooking tongs and paper towels or napkins .
Provided by Tree Stand russett
Categories Deer
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- First, Thaw your steaks. Then use a meat tenderizer to hammer the steaks on both sides. If you don't have a tenderizer you can use a knife and hit the steak in a parallel hatching pattern, then cross hatch them, on both sides. (BE CAREFUL!) Set aside.
- Second, set out your 3 medium bowls. In the first one put 1 cup flour, and 3 tsp of lemon pepper and mix. The second bowl is your beaten eggs. The third bowl will be 1 cup of breadcrumbs mixed with your barbecue seasoning/season salt.
- Next, put a large skillet on the stove. Melt your 2 to 3 TBSP of vegetable Shortening on medium low.
- (You will want to start with your thickest Steak and end with your thinnest.) Take a steak with your fingers (if you don't mind globby fingers) or a set of tongs, and dredge it in the flour mixture on all sides. Then dredge it in the egg mixture (all sides) followed by the breadcrumb mixture. Carefully place in the skillet. Repeat this process until all steaks are in the skillet.
- Cook for approximately 6 minutes on each side. Check the center of your thickest steak with a knife before removing them from the heat. It should be just slightly pink or medium well done. (Its not a good idea to under or overcook wild game) Place the steak on a paper towel covered serving platter (to absorb the excess oil).
- Serve hot and enjoy!
VENISON STEAK STRIPS
Thin strips of steak are marinated in a lime and chipotle chili sauce, breaded and then fried in oil. I made this recipe to take the gamey flavor out of venison steaks, but it works great for any type of steaks or even for homemade chicken strips. Cook time includes time to marinade.
Provided by Tee Lee
Categories Deer
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut steaks into 1/2 inch wide strips, trimming excess fat.
- Mix marinade ingredients in medium bowl.
- Add steak strips into marinade and let soak at least 1 hour.
- In a gallon ziploc bag combine flour, cajun seasoning, pepper and paprika.
- Put steak strips a handful at a time into the flour mixture, zip bag closed and shake until meat is fully coated.
- In a large skillet over medium-high heat add enough oil to completely cover the bottom of the pan.
- Shake excess flour off steak strips and, in batches, fry them in the oil about 2 minutes, flip them over and fry 2 more minutes until golden brown, adding more oil as necessary.
- Place cooked strips onto paper towels to absorb oil.
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