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Here are some of the best venison dishes around. From breaded and fried cutlets and bacon-wrapped backstrap to smothered steaks, these exciting venison recipes will have you coming back for seconds!
These pan fried venison cutlets are dredged in a flavorful breading and cooked until golden brown and delicious. If you have an avid hunter in the family, this is the perfect recipe to use with any venison steak currently in your freezer.
Nothing beats a good venison cutlet recipe, it's a southern thing and so simple. With tender cuts that are coated in flour and fried to give a delicious crunchy outside and stay nice and soft inside.
Jeff Benda. This Easy Pan Fried Deer Heart Recipe is for all you lovers of flavorful, tender, and juicy venison! This recipe makes delicious use of the often-underutilized organ meat from your deer, elk, moose, or antelope harvest. I always strive to use as much of the animals I can from a successful hunt.
Venison Steaks - cut from the deer's backstrap or hindquarters and tenderized to one-quarter inch thickness. Buttermilk - used to marinate the deer steaks and also used in the batter for a thicker breading. Flour - use all-purpose flour for the batter. Seasonings - seasoned salt, black pepper, paprika, salt, and cayenne pepper (optional).
Make tasty chicken-fried venison steaks with thinly pounded venison, egg batter, and seasoned bread crumbs, then fry them up until they're golden brown.
The ultimate comfort food classic - Pan Fried Venison Cutlets with Mushroom Gravy. Learn how to tenderize the deer meat for this delicious recipe!
Venison Cutlets are a delectable and elegant dish that showcases the lean and tender meat of deer. These cutlets are typically coated in breadcrumbs and seasonings, then pan-fried to a golden brown perfection.
Chicken-fried deer steaks are: This chicken fried venison comes together with a few simple ingredients. If you’re an avid hunter (or know one), you might just be lucky enough to have venison steaks in your freezer. If not, your local butcher might carry them from time to time from farm raised venison. You will need:
PREPARATION. Slice meat into 3/8 inch thick slices. Place slices one at a time on a cutting board, and lightly pound with stipple faced tenderizing mallet to 1/4 inch thick. Mix together the flour, bread crumbs, garlic salt, and pepper in a large bowl or in a large ziploc bag.