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Venison Fingers

Venison Fingers


"This is great for either appetizer or as a meal."
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30 m servings 494 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 681 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat the oil in skillet or deep fryer to 375 degrees F (190 degrees C).
  2. In a bowl, mix the flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in the flour mixture to evenly coat.
  3. Fry coated venison strips in the hot oil until golden brown.
  4. Melt the brown sugar in a saucepan over medium heat, and mix in the mustard. Serve as a dipping sauce with venison strips.


  • Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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Read all reviews 36
  1. 43 Ratings

Most helpful positive review

This was an excellent recipe!!! I soaked my venison strips in milk overnite as suggested by another reviewer. I made these to take to our church Super Bowl party and they were gone before the fi...

Most helpful critical review

The Italian seasoning is somewhat overpowering. I would use half of the suggested amount.. These were ok, but I like my husband's coating and seasonings better. I also used my own dipping sau...

Most helpful
Most positive
Least positive

This was an excellent recipe!!! I soaked my venison strips in milk overnite as suggested by another reviewer. I made these to take to our church Super Bowl party and they were gone before the fi...

I served these at a party and they were eaten before I could get them to the buffet table! Easy to prepare and great tasting. I soaked my venison in milk overnight to tenderize the venison. I dr...

We've never been so excited to eat venison (and I've had to eat it for over 30 years - oh my gosh, I now feel so old). Anyway, great, great taste. However, 1/2 the flour mixture and immediately ...

These were yummy. At first my boyfriend said that I needed to get his family recipe, because they were no where close. So, I tweaked the second batch - sprinkling them with a little worchestersh...

Absolutely fabulous! I soaked the meat in a combination of milk and Worcestershire sauce for about 30 minutes prior to cooking. I also substituted 1 cup of panko for the flour. Cooked the meat o...

I'm not a big fan of venison to start with, but this was pretty good. I made a few changes to make it a bit healthier. I replaced 2/3 cup of the all-purpose flour with whole wheat flour and bake...

I'm not into venison, however my entire family of six devoured this!

Easy to make, different and very tasty. The dipping sauce was very good too. Will make again.

I used shredded italian cheese simply because that was what I had on hand, added a lot of honey to the mustard mix since that is a personal preference, and cooked the deer a little different. I ...

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