Fried Venison
Fried venison is a deliciously crispy dish featuring tender cuts of venison, perfectly seasoned and fried to golden perfection. The combination of eggs and milk creates a rich batter, while the flour coating adds a satisfying crunch. Perfect for adventurous eaters and game meat lovers.
Ingredients
Instructions
- Mix the eggs and milk together in a shallow dish.
- When blended, add the steaks to the mixture.
- Cover and place in the fridge for 2 to 3 hours, turning over steaks occasionally.
- Add salt and pepper to the flour to taste.
- Remove steaks from the milk and egg mixture.
- Roll in the flour and cook in oil over medium-high heat.
- Turn only once when the first side is brown. When done, dry meat on paper towels, being careful not to knock off any of the breading.
Tips & Substitutions
For optimal flavor, marinate the venison in the egg and milk mixture overnight. If you’re out of venison, you can substitute with chicken or pork, but adjust cooking times accordingly. Ensure the oil is hot enough before frying for a crispy coating. To enhance flavor, consider adding garlic powder or paprika to the flour mixture.
Serving Suggestions
Serve the fried venison with a side of Quick Scalloped Potatoes for a hearty meal. A fresh green salad or coleslaw can add a refreshing crunch. Consider drizzling some gravy over the meat for added moisture and flavor. Pair with a light red wine or a crisp lager for a delightful dining experience.
Storage & Reheating
Store any leftover fried venison in an airtight container in the refrigerator for up to 3 days. To reheat, place the venison in a preheated oven at 350°F (175°C) for about 10-15 minutes to maintain its crispiness. Avoid microwaving as it may make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Venison contains roughly 838 calories, with 41g protein, 144g carbohydrates, and 10g fat. It is an excellent source of protein (83% of the Daily Value), iron (45% of the Daily Value), and potassium (25% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 931mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen venison for this recipe?
Yes, you can use frozen venison, but make sure to thaw it completely in the refrigerator before marinating. This helps the meat absorb the flavors better and ensures even cooking when frying.
What is the best oil for frying venison?
Vegetable oil is a great choice for frying venison due to its high smoke point and neutral flavor. You can also use canola or peanut oil for similar results. Just avoid using olive oil as it can burn at high temperatures.
How do I know when the venison is cooked through?
Venison is best served medium-rare to medium for optimum tenderness. Use a meat thermometer to check the internal temperature, which should be around 130-145°F (54-63°C). The meat should be browned on the outside while remaining slightly pink inside.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).