How To Deep Fry Venison at Andrew Freeman blog

How To Deep Fry Venison. I’m afraid to try it any other way! In a large bowl, mix 2 cups all purpose flour, 2 tsp salt, 2 tsp pepper and 2 tsp. Brush the steaks lightly on each side with olive or groundnut oil. Heat a griddle pan or a frying pan. My family has been making our backstraps this way for decades. This easy venison steak is juicy and delicious, and a simple recipe, made with pantry ingredients! Season with coarsely ground black pepper. Venison is very popular in fall and winter, but great for any time of the year. In a shallow dish, combine the flour, salt, black pepper, garlic powder, and paprika. Cut the venison backstrap into thin slices, about 1/4 inch thick. In another shallow dish, whisk the eggs and milk together. Heat vegetable oil in a frying pan over medium heat. One or two minutes is long enough for medium doneness, but you may cook the steaks to your preferred level of doneness.

Heat a griddle pan or a frying pan. This easy venison steak is juicy and delicious, and a simple recipe, made with pantry ingredients! Venison is very popular in fall and winter, but great for any time of the year. In a shallow dish, combine the flour, salt, black pepper, garlic powder, and paprika. One or two minutes is long enough for medium doneness, but you may cook the steaks to your preferred level of doneness. In another shallow dish, whisk the eggs and milk together. Season with coarsely ground black pepper. My family has been making our backstraps this way for decades. In a large bowl, mix 2 cups all purpose flour, 2 tsp salt, 2 tsp pepper and 2 tsp. I’m afraid to try it any other way!

Food for Hunters Chicken Fried Venison Steak

How To Deep Fry Venison Cut the venison backstrap into thin slices, about 1/4 inch thick. In a shallow dish, combine the flour, salt, black pepper, garlic powder, and paprika. Season with coarsely ground black pepper. Heat vegetable oil in a frying pan over medium heat. In a large bowl, mix 2 cups all purpose flour, 2 tsp salt, 2 tsp pepper and 2 tsp. I’m afraid to try it any other way! My family has been making our backstraps this way for decades. Heat a griddle pan or a frying pan. One or two minutes is long enough for medium doneness, but you may cook the steaks to your preferred level of doneness. In another shallow dish, whisk the eggs and milk together. This easy venison steak is juicy and delicious, and a simple recipe, made with pantry ingredients! Brush the steaks lightly on each side with olive or groundnut oil. Venison is very popular in fall and winter, but great for any time of the year. Cut the venison backstrap into thin slices, about 1/4 inch thick.