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.

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.

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!

EMILY'S MARINATED VENISON STEAKS

Steps:

• Whisk Worcestershire sauce, soy sauce, lime juice, onion, red pepper flakes, dry mustard, salt, thyme, black pepper, garlic, and hot pepper sauce together in a bowl; pour into a resealable plastic bag. Add venison steaks, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove venison from the marinade and shake off excess. Discard remaining marinade.
• Cook the steaks until they are firm, hot in the center, and just turning from pink to grey, about 5 minutes per side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

FRIED VENISON

Steps:

• Defrost venison over night in cola.
• Rinse in water.
• Put in colander to drain.
• Tenderize.
• Cut into strips 1 1/2 x 3".
• Put in Carnation evaporated milk.
• Dredge in flour seasoned with salt,pepper,garlic powder.
• Drop in HOT peanut oil temperature 350°-375° degrees just till batter is set 10-12 seconds.
• Remove and place in open pan 9 x 13" put in oven for 45 minutes at 350°.
• ***If left in oil too long becomes tough***.
• If unfrozen venison being used, put in cola over-night. Cooking time is time in OVEN.

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 VENISON BACKSTRAP

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.