Deep fried venison
Deep fried venison

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, deep fried venison. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Deep fried venison is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Deep fried venison is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have deep fried venison using 4 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Deep fried venison:
  1. Get venison steak
  2. Take Louisiana seafood breading
  3. Get mccormic montreal steak seasoning
  4. Take season salt (I use black and gold cajun seasoning)

In a shallow bowl, beat together the eggs and milk. How to make fried venison backstrap First off, you need to cut the backstrap in smaller pieces. If you cut them too thick, you're going to be chewing like crazy and it won't be as tender once cooked. Defrost venison over night in cola.

Instructions to make Deep fried venison:
  1. Prepare the breading by dumping the bag into a large Tupperware container or bowl. Add the tablespoons of McCormics and season salt to the breading and mix by hand.
  2. Cut the venison steaks into bite sized cutlets and rinse.
  3. Bread the venison cutlets and drop them into the frying oil of your choice ( I used peanut oil). Let them fry until they float (3-5minutes) this will ensure they are thoroughly cooked.
  4. Spoon the cooked cutlets from the oil and lay them on a plate with paper towel to soak up any extra cooking oil. Serve and enjoy.

If you cut them too thick, you're going to be chewing like crazy and it won't be as tender once cooked. Defrost venison over night in cola. Place steaks in between plastic wrap and pound out. I use the flat side of the meat mallet instead of the pointy side. I do not get too thin because it will dry out too much while cooking.

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