Deep fried venison
Deep fried venison

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, deep fried venison. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

The kids liked it – we called it "chicken fried steak". Next time I'll serve it with McCormick brown gravy and mashed potatoes. Prepare the breading by dumping the bag into a large Tupperware container or bowl..

Deep fried venison is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Deep fried venison is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook deep fried venison using 4 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Deep fried venison:
  1. Make ready 1 packages venison steak
  2. Make ready 1 packages Louisiana seafood breading
  3. Prepare 1 tbsp mccormic montreal steak seasoning
  4. Make ready 1 tbsp season salt (I use black and gold cajun seasoning)

First off, you need to cut the backstrap in smaller pieces. If you cut them too thick, you're going to be chewing like crazy and it won't be as tender once cooked. You fry it just like you do chicken. This deep-fried venison medallion recipe from Paula Deen is a Southern dish featuring a feta dipping sauce.

Instructions to make Deep fried venison:
  1. 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.
  2. Cut the venison steaks into bite sized cutlets and rinse.
  3. 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.
  4. 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.

Ingredients include venison tenderloins, buttermilk and feta cheese. This is how I remember eating deer growing up. It is easy and I have never had any issues with a gamey taste. Great with fried potatoes and a salad. When brown, sprinkle onion soup mix and pepper over all and add water.

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