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
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
CHICKEN FRIED VENISON POCKET WITH A JALAPENO HONEY MUSTARD SAUCE
Provided by Food Network
Time 30m
Number Of Ingredients 13
Steps:
- Preheat 6 cups vegetable oil to 350 degrees. Season the venison with salt and pepper. Coat the venison in flour, shaking off excess, and transfer to a shallow bowl with the beaten eggs. Roll the venison pieces in Japanese bread crumbs and deep-fry the venison until golden brown. Transfer to a 350-degree oven until medium rare, 3 to 5 minutes.
- For the Jalapeno Honey Mustard Sauce: Combine all ingredients together.
- Serve venison with jalapeno honey mustard sauce and garnish with flour tortillas, roasted corn, cooked black beans, sliced red onion, and tomato slices.
CHICKEN FRIED VENISON POCKET WITH A JALAPENO HONEY MUSTARD SAUCE
Provided by Food Network
Number Of Ingredients 13
Steps:
- Preheat 6 cups vegetable oil to 350 degrees. Season the venison with salt and pepper. Coat the venison in flour, shaking off excess, and transfer to a shallow bowl with the beaten eggs. Roll the venison pieces in Japanese bread crumbs and deep-fry the venison until golden brown. Transfer to a 350 degree oven until medium rare, 3 to 5 minutes. Serve with Jalapeno Honey Mustard Sauce and garnish with flour tortillas, roasted corn, cooked black beans, sliced red onion, and tomato slices.
- Combine all ingredients together. Serve with Chicken Fried Venison Pocket.
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
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!
IOWA FRIED VENISON HEART
Make and share this Iowa Fried Venison Heart recipe from Food.com.
Provided by Iowahorse
Categories Deer
Time P1DT20m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Split heart in half.
- Remove all vents and ducts.
- Mix onion, mustard, pickling spice, salt, wine vinegar, and wine in large glass bowl.
- Soak heart in marinade overnight.
- Dredge pieces in flour and fry in butter over high heat.
- When both sides are browned reduce heat and continue to cook 5 to 10 minutes longer.
FRIED MUSTARD CUBED STEAKS
Fried Mustard Cubed Steaks are a cinch to make but look like you fussed, writes Lori Shepherd of Warsaw, Indiana. "Instead of Dijon, you can use regular mustard, hot-and-spicy mustard or your favorite variety."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large resealable bag, combine mustard and water; add steaks. Seal bag and turn to coat; let stand for 10 minutes. Drain steaks, discarding marinade. , In a shallow bowl, combine the flour, salt and pepper. Dip steaks in flour mixture. In an electric skillet, heat 1/4 in. oil to 375°. , Fry steaks, in batches, until crisp and lightly browned, 3-4 minutes on each side.
Nutrition Facts : Calories 368 calories, Fat 7g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 813mg sodium, Carbohydrate 34g carbohydrate (1g sugars, Fiber 1g fiber), Protein 40g protein.
FRIED VENISON
Very tender, melt-in-your-mouth venison. From my "adoptive grandmother," in Louisiana who makes this for her family and church gatherings.
Provided by Justmez2
Categories Deer
Time P1DT45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Defrost venison over night in cola.
- Rinse in water.
- Put in colander to drain.
- Tenderize.
- Cut into strips 1 1/2 x 3".
- Put in Carnation evaporated milk.
- Dredge in flour seasoned with salt,pepper,garlic powder.
- Drop in HOT peanut oil temperature 350°-375° degrees just till batter is set 10-12 seconds.
- Remove and place in open pan 9 x 13" put in oven for 45 minutes at 350°.
- ***If left in oil too long becomes tough***.
- If unfrozen venison being used, put in cola over-night. Cooking time is time in OVEN.
HEALTHY MUSTARD FRIED VENISON
while on a diet with limited cooking and condiments, I came up with this dish as a alternative to the FRIED kind.
Provided by Shawn C
Categories Deer
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- pound loin portions with meat tenderizer to make flat, and to make like cube steak.
- in a bowl mix other ingredients and put meat in one at a time making sure to coat each side. once all are in the bowl swish them around some more to distribute the mustard mix.
- let set in refridgerator for 1 hour (or longer if you prefer).
- heat a large nonstick skillet over medium high heat. when hot spray with non stick spray, add steak pieces one at a time, carefull of splatters.
- cover if desired, but otherwise once a good sear is on the first side flip over and cook on other side. cook about 4 minutes each side or until cooked through. being careful not to over cook or it will dry out.
- serve with some steamed vegetables, fruit or a salad.
Nutrition Facts : Calories 7.5, Fat 0.3, Sodium 235, Carbohydrate 1, Fiber 0.4, Sugar 0.2, Protein 0.4
VENISON FINGERS
This is great for either appetizer or as a meal.
Provided by MBC
Categories Appetizers and Snacks Meat and Poultry
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the oil in skillet or deep fryer to 375 degrees F (190 degrees C).
- In a bowl, mix the flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in the flour mixture to evenly coat.
- Fry coated venison strips in the hot oil until golden brown.
- Melt the brown sugar in a saucepan over medium heat, and mix in the mustard. Serve as a dipping sauce with venison strips.
Nutrition Facts : Calories 494.3 calories, Carbohydrate 54.7 g, Cholesterol 82.6 mg, Fat 20.1 g, Fiber 2.8 g, Protein 24.4 g, SaturatedFat 5.5 g, Sodium 680.6 mg, Sugar 27.3 g
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