Breaded Venison Recipes

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
• Warm the olive oil and garlic in a small saucepan over low heat for 5 minutes to infuse the flavor of the garlic into the olive oil. Place the bread crumbs into a mixing bowl, and pour the oil mixture overtop. Stir the parsley, and Parmesan cheese into the bread crumb mixture until evenly blended. Press the venison cubes into the bread crumb mixture to coat, and place onto the prepared baking sheet. Make sure the venison pieces are not touching.
• Broil in the oven until the bread crumbs are golden, and the venison has turned from red to pink in the center, or to your desired degree of doneness, about 6 minutes. Turn the cubes occasionally as they cook.
• Divide the arugula onto 4 dinner plates, and top with the broiled venison. Squeeze a quarter of a lemon over each plate to serve.

Steps:

• Flatten venison to 1/4-in. thickness. Place saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat venison with saltines, then dip in egg mixture and coat a second time with saltines. , In a large skillet over medium heat, cook venison in oil in batches for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• Trim the fat from the venison and cut into serving sizes, pound to 1/4 inch thickness and place on a large cookie sheet.
• Brush each piece of venison with French dressing, turning to coat both sides.
• In a 1 gallon zip-lock bag add the flour, 1 teaspoons garlic powder, 1/4. teaspoons cayenne pepper, 1 teaspoons Seasoned Salt and 1/4 teaspoons fresh ground pepper and mix well and set aside.
• In a shallow pie pan beat the egg and milk lightly.
• Place the crackers (about 2 sleeves) in a gallon zip-lock bag and crush or used your food processor and place in a shallow pie pan.
• Place 4-5 pieces of venison in the flour mixture and shake to coat lightly.
• Remove and set aside.
• Repeat with the remaining venison.
• Dip each piece in the egg mixture then the cracker mixture (press to coat well) and set aside.
• Repeat until all pieces are coated.
• Place in the refrigerator for about 30 minutes.
• Heat oil over medium heat to about 350 degrees.
• Place several pieces of venison into the oil and cook about 4-5 minutes or until golden brown.
• Turn and cook another 4-5 minutes or until the internal temp reaches about 160 degrees F. ( I like mine well done so I may cook a little longer.).
• Remove and place on a platter lined with paper towels to drain and place in a warm oven.
• Repeat until all pieces are cooked.
• We serve this with mashed potatoes and gravy. I dip mine in Heinz 57 and DH ketchup (yuck).

Steps:

• Cut steaks1/2 to 3/4 inch thick, cut in small sizes. Sprinkle the meat lightly with garlic salt, celery salt and pepper.
• Flour meat and brown on both sides in 1/4 cup oil. When meat is brown, place in a baking dish or pan large enough to hold all ingredients.
• Spread meat evenly over bottom of pan.
• Spread onion, celery and mushrooms over meat.
• In a separate dish or bowl, add cream of mushroom soup, cheese soup and water. Mix well and pour over meat and vegetables.
• Bake at 350 degrees for 1 1/2 to 2 hours or until the meat is tender. Serve over rice or noodles.

Steps:

• In a large skillet, saute onions and mushrooms in butter and Worcestershire sauce until onions are tender. Flatten steaks to 1/2 in. thick; add to the skillet. , Cook over medium heat about 3 minutes on each side or until meat reaches desired doneness. Sprinkle with garlic powder, pepper and salt if desired. Place two steaks on each roll; top with onions and mushrooms.