Mustard Fried Venison Recipes

ELMER'S MUSTARD FRIED VENISON

Steps:

• Serves 4-6, prep time 30 minutes Season steaks with your own blend of salt and pepper.
• Combine mustard and horseradish.
• Spread mixture on each side of steaks so that the steaks are fully covered on both sides.
• Fry in hot olive oil, being careful to avoid being splattered.
• Poke with fork and as soon as juices run clear, steaks are done and ready to be served with whatever garnishment you prefer.
• A baked potato and a green dinner salad rounds out a delicious meal.

MUSTARD FRIED VENISON

Steps:

• Using the toughest cut of the deer, slice thinly in medallions and soak in a mixture of half mustard and half cheap burgundy wine.
• Soak 30 minutes to one hour, then dredge in flour and fry until a golden brown and serve.
• This recipe has no measurement because you mix enough for as much as you want to cook whether for 2 or 20 people.
• You mix up what you need and don't waste a thing!

CHICKEN FRIED VENISON POCKET WITH A JALAPENO HONEY MUSTARD SAUCE

Steps:

• Preheat 6 cups vegetable oil to 350 degrees. Season the venison with salt and pepper. Coat the venison in flour, shaking off excess, and transfer to a shallow bowl with the beaten eggs. Roll the venison pieces in Japanese bread crumbs and deep-fry the venison until golden brown. Transfer to a 350-degree oven until medium rare, 3 to 5 minutes.
• For the Jalapeno Honey Mustard Sauce: Combine all ingredients together.
• Serve venison with jalapeno honey mustard sauce and garnish with flour tortillas, roasted corn, cooked black beans, sliced red onion, and tomato slices.

CHICKEN FRIED VENISON POCKET WITH A JALAPENO HONEY MUSTARD SAUCE

Steps:

• Preheat 6 cups vegetable oil to 350 degrees. Season the venison with salt and pepper. Coat the venison in flour, shaking off excess, and transfer to a shallow bowl with the beaten eggs. Roll the venison pieces in Japanese bread crumbs and deep-fry the venison until golden brown. Transfer to a 350 degree oven until medium rare, 3 to 5 minutes. Serve with Jalapeno Honey Mustard Sauce and garnish with flour tortillas, roasted corn, cooked black beans, sliced red onion, and tomato slices.
• Combine all ingredients together. Serve with Chicken Fried Venison Pocket.

HEALTHY MUSTARD FRIED VENISON

Steps:

• pound loin portions with meat tenderizer to make flat, and to make like cube steak.
• in a bowl mix other ingredients and put meat in one at a time making sure to coat each side. once all are in the bowl swish them around some more to distribute the mustard mix.
• let set in refridgerator for 1 hour (or longer if you prefer).
• heat a large nonstick skillet over medium high heat. when hot spray with non stick spray, add steak pieces one at a time, carefull of splatters.
• cover if desired, but otherwise once a good sear is on the first side flip over and cook on other side. cook about 4 minutes each side or until cooked through. being careful not to over cook or it will dry out.
• serve with some steamed vegetables, fruit or a salad.

FRIED MUSTARD CUBED STEAKS

Steps:

• In a large resealable bag, combine mustard and water; add steaks. Seal bag and turn to coat; let stand for 10 minutes. Drain steaks, discarding marinade. , In a shallow bowl, combine the flour, salt and pepper. Dip steaks in flour mixture. In an electric skillet, heat 1/4 in. oil to 375°. , Fry steaks, in batches, until crisp and lightly browned, 3-4 minutes on each side.

VENISON FINGERS

Steps:

• Heat the oil in skillet or deep fryer to 375 degrees F (190 degrees C).
• In a bowl, mix the flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in the flour mixture to evenly coat.
• Fry coated venison strips in the hot oil until golden brown.
• Melt the brown sugar in a saucepan over medium heat, and mix in the mustard. Serve as a dipping sauce with venison strips.

STIR-FRIED VENISON

Steps:

• Place mushrooms in a bowl, cover with warm water and allow to sit for 30 minutes to soften.
• Mix soy sauce, sherry, sugar, cornstarch and vinegar together in a bowl. Cut venison into strips about one-half-inch wide and two-inches long, mix with the soy sauce mixture and allow to marinate for 30 minutes.
• After 30 minutes drain the mushrooms, remove stems and cut caps into slivers. Drain the venison, reserving the marinade.
• Heat oil in a wok or a skillet. Stir-fry the garlic, ginger and chili for a few seconds, then add the red peppers and mushrooms. Stir-fry for several minutes. Add the venison. Continue to stir-fry until the venison strips begin to firm up. Add the marinade mixture and stir-fry until the sauce begins to thicken, add the scallions and sesame oil, stir-fry another few seconds, then serve.