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1 teaspoon homemade garlic powder. 1/2 cup flour. Canola oil for frying. Directions: Defrost the venison in the cola overnight in the refrigerator. Rinse thoroughly and drain. PREHEAT the oil to 350 degrees and preheat the oven to 350 degrees. You will need a baking sheet sprayed with oil. Advertisement.
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Carefully add the coated deer meat to the hot oil, ensuring not to overcrowd the skillet. Cook the meat for 3-4 minutes on each side or until golden brown. Remove the fried deer meat from the skillet and place it on a paper towel-lined plate to drain any excess oil. Repeat the frying process with the remaining deer meat.
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Set up a dredging station: Stir together flour, salt, and pepper in a shallow bowl. Whisk eggs and remaining 1/2 cup milk together in a separate shallow bowl. Dip venison slices into the flour mixture, then into the egg mixture, then back into the flour mixture. Shake off excess flour. Fry in the hot oil until lightly browned on each side.
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Gravy Instructions. Turn the heat to low and add 2 - 4 tablespoons of flour to the remaining butter and meat drippings. If most of the butter has cooked away prior, you can add a couple of extra tablespoons of butter. Stir with a fork or whisk until all of the flour absorbs the butter mixture.
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Using a shallow bowl or baking pan, combine the flour and salt and pepper. Preheat a large skillet on medium-high heat. Dredge the deer steak in the flour and then the milk and egg and back in the flour. Do this for all of the deer meat. Fry until golden brown and crispy. About 3-4 minutes on each side. Drain the grease on paper towels.
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Proper Timing for Deep Frying Deer Meat. As a general rule of thumb, most cuts of deer meat will require anywhere from 3 to 5 minutes of deep frying time. However, it's always best to use a meat thermometer to ensure that the internal temperature of the meat has reached a safe level - typically 160°F for ground venison and 145°F for.
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The best way to treat this meat is to pat it dry with a paper towel, season lightly with salt and black pepper, and use high heat and cook it to medium-rare or even rare plus. This means stopping the cooking process when the internal temperature reaches about 113-120F.
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Freshly harvested venison can oftentimes have a stronger flavor, so if desired, you can soak tender cuts of meat, such as venison steak or backstrap, in buttermilk for a couple of hours, or overnight, to help tone down the flavor of the venison and draw out the blood. The acid in buttermilk also helps to tenderize the meat.
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Step 7. Fry the steaks for four to five minutes on the first side, although exact frying times depend on the thickness of your deer steaks. You will begin to see blood coming to the surface of the steaks. When you see this happen, go ahead and turn them. Cook the steaks for another four to five minutes on the second side, longer if necessary.
Deer Meat Royalty Free Stock Image Image 23426526
Deep fried venison, chicken fried venison, deer nuggets, crispy golden fried venison bites, whatever you call it in your neck of the woods, it's a favorite r.
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In a large skillet, heat vegetable oil over medium-high heat. Make sure the skillet is deep enough to submerge the deer meat strips. Carefully place the coated deer meat strips into the hot oil, one at a time. Cook them in batches to avoid overcrowding the skillet. Fry each side of the deer meat for about 2 to 3 minutes or until golden brown.
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Start smoking venison cold. This is because a smoke ring stops developing at around 140°F, so the longer the meat takes to get there, the better the ring. Thick cuts and lengths of backstrap must start at room temperature, unless you are reverse searing.
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Guidelines for Frying Deer Meat. For thinner cuts of deer meat, such as steaks or cutlets, aim to fry each side for approximately 3-5 minutes, depending on the desired level of doneness. Thicker cuts, such as roasts or loins, may require 6-8 minutes per side to achieve the perfect balance of tenderness and flavor.
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Fry the Deer Meat: Heat oil in a skillet or deep fryer to around 350°F (175°C). Carefully place the coated deer meat strips into the hot oil and fry them until they turn golden brown and crispy. Flip them once halfway through to ensure even cooking. Drain and Serve: Once the deer meat is cooked to perfection, remove it from the oil and place.
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Before frying the venison steak, make sure to preheat your skillet or frying pan over medium-high heat.. The internal temperature is the best indicator of doneness when frying venison steak. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 160°F (71°C) for well.
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Melt butter in small dish. Dredge venison pieces in to melted butter and place in air fryer basket. Sprinkle with desired amount of salt and pepper. Cook at 400° for 5-7 minutes, depending on desired internal temperature. See notes.