Elmers Mustard Fried Venison Recipes

ELMER'S MUSTARD FRIED VENISON

Make and share this Elmer's Mustard Fried Venison recipe from Food.com.

Provided by Iowahorse

Categories Deer

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 6

Elmer's Mustard Fried Venison image

Steps:

Serves 4-6, prep time 30 minutes Season steaks with your own blend of salt and pepper.
Combine mustard and horseradish.
Spread mixture on each side of steaks so that the steaks are fully covered on both sides.
Fry in hot olive oil, being careful to avoid being splattered.
Poke with fork and as soon as juices run clear, steaks are done and ready to be served with whatever garnishment you prefer.
A baked potato and a green dinner salad rounds out a delicious meal.

Nutrition Facts : Calories 636.9, Fat 72, SaturatedFat 9.9, Sodium 5.4, Carbohydrate 0.1, Sugar 0.1

Ingredients

4 -6 venison loin steaks or 4 -6 venison chops
seasoning salt
pepper
2 tablespoons dijon-style mustard
1 teaspoon horseradish
1 1/3 cups olive oil

MUSTARD FRIED VENISON

My father made this when I was small and all us kids never knew exactly what it was. But I still remember it as a treat, since we didn't get it very often. It has a tangy taste that sorta "bites" you back! But oh so good!

Provided by Shawn C

Categories Deer

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 5

Mustard Fried Venison image

Steps:

Using the toughest cut of the deer, slice thinly in medallions and soak in a mixture of half mustard and half cheap burgundy wine.
Soak 30 minutes to one hour, then dredge in flour and fry until a golden brown and serve.
This recipe has no measurement because you mix enough for as much as you want to cook whether for 2 or 20 people.
You mix up what you need and don't waste a thing!

Ingredients

venison, medallions
mustard
Burgundy wine
oil, for frying
flour

COUNTRY-FRIED VENISON

"This is our favorite way to fix venison tenderloin," says Sandra Robinson of Fair Grove, Missouri. "The marinade and coating eliminate the wild flavor in these tender mouthwatering steaks."-Sandra Robinson, Fair Grove, Missouri

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

Country-Fried Venison image

Steps:

Cut tenderloin into eight steaks. In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce, butter and Liquid Smoke if desired. Add steaks; seal bag and turn to coat. Refrigerate for 2 hours., In a shallow bowl, combine egg and buttermilk. In another bowl, combine flour and seasoned salt. Drain steaks, discarding marinade. Dip steaks in buttermilk mixture, then roll in flour mixture. , In a large skillet over medium-high heat, cook steaks in oil for 12-14 minutes or until a thermometer reads 160°, turning occasionally.

Nutrition Facts :

Ingredients

2 pounds venison tenderloin
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1/2 cup butter, melted
1/2 to 2 teaspoons Liquid Smoke, optional
1 egg, beaten
1 cup buttermilk
1 cup all-purpose flour
2 teaspoons seasoned salt
2 teaspoons canola oil

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