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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.
Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, deep fried venison. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Deep fried venison is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. Deep fried venison is something which I have loved my whole life. They’re nice and they look wonderful.
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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 can achieve that.
The ingredients needed to make Deep fried venison:
- {Get of venison steak.
- {Get of Louisiana seafood breading.
- {Make ready of mccormic montreal steak seasoning.
- {Get 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. Deep Fried Venison Recipe If you think venison has a gamey taste, try this venison recipe.
Steps 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..
It will melt in your mouth. 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. This is a recipe for venison steaks which is deer meat.
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