Recipe by MBC
"This is great for either appetizer or as a meal."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
oil for frying
1 1/2 cups
venison steaks, cut into strips
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 first quarter was over! Now my sons and husband want me to make all our venison with this recipe. I also reduced to amount of mustard and added honey. WONDERFUL
Breading was a little bland
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 drained it before cooking. I plan to use this recipe again at a company party.
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 take 1/2 of it out and store it in a Ziploc bag in the fridge until you want to use it again. The original recipe would probably coat 10 lbs of meat - seriously, don't make that much, and you can't save it after you drag the egg coated pieces through it. But, this recipe is awesome for those of us eating venison and it is REALLY easy. Oh, I also added probably 1/2 to a whole tablespoon of honey to the dipping sauce. It's good with or without it, but it does have quite a 'bite' without the honey - just depends on how 'wild' you want to be that night...
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 only 3 minutes at 350 degrees as I was using backstrap and didn't want it to toughen from overcooking. The taste was heavenly! Very tender meat and the dipping sauce was a delight to the tongue! Highly recommended!
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 worchestershire sauce as they cooled and cooking them for a shorter time. They only need a few minutes for small strips (not 10 minutes), the batch that I pulled out just when they started to turn a little gold was much better - crunchy but not tough.
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 baked the strips instead of deep frying.
To bake: preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. After coating strips, arrange them in a single layer, leaving a little space between each. Spray the strips with non-stick, fat free cooking spray to moisten. Bake 15-20 minutes until golden brown and slightly crispy. Check on them every 5 minutes.
For the dipping sauce, I would recommend mixing the brown sugar and mustard together before heating or you may end up with a crystalized sugar mess like I did.
Also, I ended up with a lot of extra flour mixture and dipping sauce. Could probably cut amount of ingredients in half and still have plenty. Or increase venison steaks to 2 pounds.
Thank you for the recipe MBC.
I'm not into venison, however my entire family of six devoured this!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 181
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
A lower-fat, baked version of spicy Buffalo chicken wings.
A simple, delicious way to enjoy tender venison with lots of flavorful gravy.
See how to make a classic stew with venison, carrots, and potatoes.