Breaded Venison Recipes

VENISON TENDERLOIN BITES

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Warm the olive oil and garlic in a small saucepan over low heat for 5 minutes to infuse the flavor of the garlic into the olive oil. Place the bread crumbs into a mixing bowl, and pour the oil mixture overtop. Stir the parsley, and Parmesan cheese into the bread crumb mixture until evenly blended. Press the venison cubes into the bread crumb mixture to coat, and place onto the prepared baking sheet. Make sure the venison pieces are not touching.
• Broil in the oven until the bread crumbs are golden, and the venison has turned from red to pink in the center, or to your desired degree of doneness, about 6 minutes. Turn the cubes occasionally as they cook.
• Divide the arugula onto 4 dinner plates, and top with the broiled venison. Squeeze a quarter of a lemon over each plate to serve.

PAN-FRIED VENISON STEAK

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°).

FRY BREAD RECIPE

Steps:

• In a medium size bowl combine the flour, salt and baking powder.
• Make a well in the center, and add one cup of the water, drawing in the flour from the sides.
• Only add the remaining ½ cup of water if you see it is still too dry - the dough should be a bit sticky but not sloppy.
• Knead with floured hands to combine and smooth out the mix.
• Set aside to stand for a few minutes while you prepare the pan in which you will heat the oil to fry the bread.
• The oil should be about an inch deep across the bottom of the pan and should be hot -350 degrees Fahrenheit on a thermometer or simply take a tiny piece of dough and put it in the pan - it should start puffing up and sizzling immediately - if it sinks to the bottom the oil isn't hot enough. You don't want the bread to absorb the oil - remember crisp outside, soft inside.
• Cook one fry bread at a time for around 2 minutes, then turn to do the other side.
• Remove with tongs and place on a paper towel to drain the excess oil.
• Serve hot with the various toppings chosen.

FRIED VENISON STEAKS

Steps:

• Drain Marinade.
• Heat the oil to medium heat using around 2 inches of oil in the pan.
• Place the buttermilk, beaten egg, salt, pepper, garlic and Worcestershire sauce in a pie.
• Dip each steak into the egg mixture and then shake into the bag of seasoned flour.
• Dip each piece of venison steak back into the egg mixture, then dredge into the crumbs of choice.
• Note: add more buttermilk if needed to the egg mixture.
• Fry each piece of steak until golden brown on one side, the edges should look crispy before turning or your coating could possibly fall off.
• Turn after deep golden browned on one side around 12 minutes on each side, depending on the thickness.
• Place on paper towels to drain.
• These are great alone or in a sandwich, and if there are leftover they taste great reheated.

BREADED VENISON

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).

BAKED VENISON STEAK

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.

VENISON TACOS

Steps:

• Place a large saucepan on a medium heat and pour in the vegetable oil.
• Add the chopped red onion and red pepper, cook for 5 minutes until softened.
• Then add the garlic, smoked paprika, cumin and tomato paste, stir to combine and cook for 2 minutes.
• Next add the ground venison, brown the venison in the pan for 5 minutes. Once browned pour in the venison stock and bring to a simmer.
• Place a lid on the saucepan and cook slowly for 45 minutes.
• When the venison is cooked, season with salt to taste then prepare to build the tacos. Into a tortilla adda layer of sliced lettuce then top with a large spoonful of the cooked venison.
• Top the tortilla with avocado, pickled jalapeños, coriander leaves, sour cream and a squeeze of lime.
• Serve hot or cold with additional salsa for a healthy no-fuss meal at any time of the day.