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Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Remove with tongs and drain briefly on paper towels before serving. Place the venison into a shallow bowl and pour in the milk and hot sauce.
Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, deep fried venison. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Deep fried venison is one of the most popular of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Deep fried venison is something which I have loved my whole life. They’re nice and they look wonderful.
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To get started with this recipe, we have to first prepare a few ingredients. You can cook deep fried venison using 4 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Deep fried venison:
- {Take of venison steak.
- {Take of Louisiana seafood breading.
- {Prepare of mccormic montreal steak seasoning.
- {Make ready of season salt (I use black and gold cajun seasoning).
In a shallow bowl, beat together the eggs and milk. How to make fried venison backstrap 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. Defrost venison over night in cola.
Instructions to make Deep fried venison:
- 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..
Place steaks in between plastic wrap and pound out. I use the flat side of the meat mallet instead of the pointy side. I do not get too thin because it will dry out too much while cooking. Pull the venison from the bag and let the excess milk/hot sauce drain off, and set the venison on a plate. Salt and pepper and sprinkle the onion and garlic powder over both sides.
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