PAN-FRIED VENISON STEAK
"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
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 :
BREADED VENISON
This recipe comes from my DH's mother from many, many years ago. This is the only way he had venison growing up. We use it today, as do our children for all venison and we just love it. The French dressing adds only a hint of flavor. I am slow in the kitchen (because I can be) so it may not take this long to prepare for you. Hope your enjoy.
Provided by Nimz_
Categories Meat
Time 1h15m
Yield 15-20 pieces, 4 serving(s)
Number Of Ingredients 11
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).
Nutrition Facts : Calories 829.5, Fat 45.8, SaturatedFat 7.8, Cholesterol 191.4, Sodium 659.8, Carbohydrate 54.6, Fiber 2, Sugar 4.3, Protein 47.5
VENISON CUTLETS
A very inexpensive meal if your hunter has been successful. Also good for moose, reindeer, antelope or elk. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Provided by Molly53
Categories Deer
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Rub steaks with salt and pepper; roll in bread crumbs.
- Melt fat in skillet and fry meat until well browned on both sides.
- Place meat on a hot platter.
- Make a gravy using currant jelly; pour over steaks.
- Serve with currant jelly or apples simmered in port wine.
Nutrition Facts : Calories 509.1, Fat 23.5, SaturatedFat 11, Cholesterol 243.7, Sodium 139.3, Carbohydrate 9.8, Fiber 0.1, Sugar 7.2, Protein 60.8
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