Yaaaay! It’s super good and it does make a difference with the way you cut it! Meanwhile make B.Powder biscuits and have them ready to put in oven when venison comes out of oven, uncover, place on burner at med-lo heat, and add either Fat Free 1/2 and 1/2 or full fat 1/2 and 1/2 gently stir in. Do you rinse the buttermilk off before breading it or do you just drain it, then fry it? I was just wondering which spacific meat you use for this recipe or can you use any part….I have deer steaks, back strap, and a small tenderloin. You can use it direct or add somemilk with the marinade. We LOVE sprinkling Greek Seasoning on the fried deer meat after it is fried for optimal flavor! Oil low in saturated fat is best to use because the beef will absorb a small quantity of oil while it cooks. I love deer meat as well (fried Back strap) but I do mine a little different. Haha!! I’ve heard of others using buttermilk as well, and loving it!! Allow to rest covered for 10-15 minutes, the steak temp will even out and carry over cooking will raise internal. It is extremely dangerous to pour the hot oil from the cooking vessel. This time it's chicken rice black beans a little bit of tomato and some hot pepper cinnamon and cumin so there's a there's a lot of spices going on in in this mix. Plus, for a really tough deer, you can even take your knife and gently tap each piece after you cut it, to tenderize it. Because you get incredibly even cooking across the steak, an amazing flavourful browned crust, and the juiciest interior you ever had. Yum! Another method that can be used is to place a cube of bread into the oil and if it browns in 45 to 50 seconds, the oil is at the correct temperature. Beef can be breaded and seasoned while the oil is heating. If you’ve had the meat processed, and cut in to steaks… it’s hard to fry those with this recipe. YES!!! However, recently we drained the deer meat, and did not pat try before breading! I believe that’s how my sister cooks hers too! Trust me, I gag at the thought of the “gamey” tastes when it comes to eating some wild game, but fried deer meat is my kryptonite. Remove deer meat from pan, on to plate/dish covered with paper towels to drain oil. I’ll admit, each year when deer season comes around I get extremely excited in hopes that some of my family members will nicely donate deer tenderloin to my freezer, so I can partake in some fried deer backstrap. Use an instant read thermometer to test internal temp often - we pulled at 120ºF for a rare / medium rare. Thank you so much for coming by! This will be my first time frying deer meat. Heat a heavy bottomed pot with a deep frying oil of your choice: Canola, Peanut, or Beef like we did. Moisture on the utensils will cause splattering, which can be dangerous. Thank you again! (My favorite to use is my, Remove deer meat from refrigerator, and discard salt water, Pat the deer meat dry, with paper towels (UPDATE: We left the deer meat wet the other night, and dipped it in flour, and woah… that wasn’t too shabby. Yay!!! Who knows, maybe one day it will make it in to the Fantabulosity “Best’s,” cookbook. Hi Bobbie! AWESOME…Just wish I had some venison. 3 minutes), Cook on the alternate side until cooked through and there is no sign of undercooked meat. Any cooking oil can be used for deep-frying as long as it does not smoke or burn at temperatures that may reach as high as 375°F. Hi Becky! Glen & Friends Cooking -Great Recipes, Tasty Food, Amazing Drinks. Yep! In a shallow bowl, whisk together the eggs and milk. I agree that this is the best way to prepare deer. baby bell peppers and 13 more Beef Chebureki (Deep Fried Beef Dumplings) mydeliciousmeals If you love quick, easy and delicious recipes, then you may just love these below. And add a little beer to your egg and milk batter and it is even crispier. Yum!! Yes No No Preference. As an Amazon Associate, I earn from qualifying purchases. I have been cooking it this way for nearly 30 + years everyone loves it. I soaked mine in buttermilk also. first time I pan fried mine and it was a hit. Thai BBQ Chicken Chef Jet Tila. (To test oil’s temperature, sprinkle a bit of flour in the oil to see if it bubbles. Required fields are marked *. I’d love for you to hang around a while to get all sorts of new inspiration and ideas! It really goes with just about anything! Then we breaded it with a egg and flour mixture that had seasoning salt and pepper. Then when you’re ready to fry, you coat in flour that has been seasoned with salt and pepper – or you can do without the salt in the flour. Although I’ve never had anyone else’s fried deer tenderloin (steak, backstrap, or whatever you call it), this recipe falls in my “BEST Recipes,” category, because it’s the best in my book. Heat a heavy bottomed pot with a deep frying oil of your choice: Canola, Peanut, or Beef like we did. :), This will be my first attempt ever with game meat so thank you for the recipe… hope my husband likes it. It’s so so good that way too! Oil temp will drop, so at this point strive to maintain 350ºF. We don’t use buttermilk for this deer meat recipe. Check us out on Instagram for a 'behind the scenes' look at what we do. I kid you not, when I say that if I was told I could have one last meal, it would be fried deer meat. They’re the most popular on the blog right now, and you may just want to pin them to your Pinterest board for later! Thanks for coming by! Heat oil to about 360ºF and immerse the steak. You could use pretty much any cut of steak for this recipe that you like. We would suggest a cut that's between 1.5" and 2" thick. I hope it works out for me. Because you get incredibly even cooking across the steak, an amazing flavourful browned crust, and the juiciest interior you ever had. My husband never goes deer hunting, but rather LOVES elk hunting, so I depend on other’s around me to make it happen. You’ll love this recipe, along with all of the other’s who have found the viral pin on Pinterest! Thank you so much for this! (This allowed more breading to stick to the deer meat, and it was divine!) Ladies, if you’re looking for the way to your man’s heart… you may have just found it. (We’ve been playing around with this recipe, and if you like a crunchy breading on your deer meat, cook it a bit longer until it reaches the desired “crunch,” you prefer.). Heat a heavy bottomed pot with a deep frying oil of your choice: Canola, Peanut, or Beef like we did. We have always soaked it in water with garlic salt. Yum, yum!!! Learn how your comment data is processed. Looking for cocktail recipes for your next party? If it bubbles, it’s ready. If so, we used to drain the salt water and then pat dry the deer meat and then bread it. I hear you - why would you deep fry a steak? This one’s definitely a keeper! 711,764 suggested recipes. tenderloin and/or backstrap, sliced in to 1/4 inch slices, Place the coated deer meat pieces into the heated vegetable oil. Would you like any vegetables in the recipe? Oil temp will drop, so at this point strive to maintain 350ºF. Oil temp will drop, so at this point strive to maintain 350ºF. That's why. In a bowl, mix together water and 2 Tbsp salt. Check out the ONE STEP FRENCH FRIES that we serve with this steak: https://youtu.be/kvSGjXLocYo Method: You could use pretty much any cut of steak for this recipe that you like. You can use any of those with this recipe! Yes, I can throw a chic party, and put on an a-line skirt with heels, but you can NOT take some of the “country” outta this girl. No B.S. Again, It all depends on how much salt you like. My favorite? So grilling, or following my beef steak recipe may be a good option here: https://fantabulosity.com/easy-steak-recipe-pan-seared-in-the-oven/ I hope that helps!! soy sauce, fresh ginger root, white pepper, chicken, curry powder and 6 more. Thanks Jessica for sharing. And have you tried all of the them with this recipe? He was nice enough to let me grab a quick video while he was cutting it, so you can see just how he does it! My name is LaRae and I am very new to cooking any type of deer meat. No B.S. It was so tender and was not dry. Heat oven to 325* Then coat venison/flour and S & P, pan fry both sides til brown, pour cool black coffee (not decaff) in pan to 1/2 venison height. I choose Buttermilk it tenderizes the meat nicely and does not dry it out or give it a odd taste. https://www.recipetips.com/kitchen-tips/t--376/deepfrying-beef.asp Thank you! #LeGourmetTV #DeepFriedSteak #BestSteak Le Gourmet TV is the #1 premium food and recipe channel on Youtube. A wire basket may be used to hold the beef so that it can be safely lowered and raised in the hot oil. Karen- Inside of fully cooked meat will be gray/brown, with no sign of red. Here you'll find easy recipes, organization hacks, home + entertaining ideas (Read More…). Terms of Use | Privacy Policy | Advertise | Licensing. We would suggest a cut that's between 1.5" and 2" thick. Slice it before you soak it! Your email address will not be published.