Friedvenison Recipes

25 BEST WAYS TO COOK VENISON

25 Best Ways to Cook Venison image

Provided by insanelygood

Number Of Ingredients 25

Ingredients

Venison Stew
Venison Bourguignon
Venison Stroganoff
Venison Sausage Gravy
Venison Cream Cheese-Stuffed Crescent Rolls
Venison Steak
Venison Marsala
Slow Cooker Venison Roast
Pulled Venison
Ground Venison Tacos
Hunter's Casserole With Ground Venison
Venison Goulash
Venison Tuscan-Inspired Soup
Venison Chili
Venison Meatloaf
Venison Philly Cheesesteak Sliders
Venison Burgers
Venison Bolognese
Venison Mushroom Pappardelle
Venison Lasagna
Venison Swedish Meatballs
Venison Barbacoa
Chicken Fried Venison
Venison Jerky
Venison Schnitzel

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a venison recipe in 30 minutes or less!

Nutrition Facts :

FRIED VENISON BACKSTRAP

Fried Venison Backstrap image

Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust.

Provided by Nicole Holland Green

Categories Meat and Poultry Recipes Game Meats Venison

Time 1h50m

Yield 8

Number Of Ingredients 9

Ingredients

1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
2 cups milk
2 tablespoons hot pepper sauce
2 eggs
½ cup milk
3 cups all-purpose flour
2 tablespoons salt
1 tablespoon ground black pepper
3 cups vegetable oil for frying

Steps:

Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.
Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.

Nutrition Facts : Calories 438.2 calories, Carbohydrate 40 g, Cholesterol 149.1 mg, Fat 14.2 g, Fiber 1.5 g, Protein 35.1 g, SaturatedFat 3.6 g, Sodium 1944.4 mg, Sugar 3.8 g

PAN-FRIED VENISON STEAK

Pan-Fried Venison Steak image

"Growing up, this recipe was a family favorite when we had deer meat. I loved it, and now my children do too!" -Gayleen Grote, Battle View, North Dakota

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound venison or beef tenderloin, cut into 1/2-inch slices
2 cups crushed saltines
2 large eggs
3/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
5 tablespoons canola oil

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°).

Nutrition Facts :

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