Iowa Fried Venison Heart Food

IOWA FRIED VENISON HEART

Iowa Fried Venison Heart image

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

Ingredients

1 venison heart
1 medium onion, sliced
1 teaspoon prepared mustard
1 teaspoon pickling spices
1 teaspoon salt
3 teaspoons wine vinegar
1 cup red wine
flour
2 teaspoons butter

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.

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.

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 :

VENISON FINGERS

Venison Fingers image

This is great for either appetizer or as a meal.

Provided by MBC

Categories Appetizers and Snacks Meat and Poultry

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

1 quart oil for frying
2 cups all-purpose flour
1 ½ cups Parmesan cheese
¼ cup Italian seasoning
1 pound venison steaks, cut into strips
1 egg, beaten
1 cup prepared mustard
1 cup brown sugar

Steps:

Heat the oil in skillet or deep fryer to 375 degrees F (190 degrees C).
In a bowl, mix the flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in the flour mixture to evenly coat.
Fry coated venison strips in the hot oil until golden brown.
Melt the brown sugar in a saucepan over medium heat, and mix in the mustard. Serve as a dipping sauce with venison strips.

Nutrition Facts : Calories 494.3 calories, Carbohydrate 54.7 g, Cholesterol 82.6 mg, Fat 20.1 g, Fiber 2.8 g, Protein 24.4 g, SaturatedFat 5.5 g, Sodium 680.6 mg, Sugar 27.3 g

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