*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.
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I used a different marinade... basic Italian dressing and minced onions and put it in the fridge over night. Then cooked it up the next day. It was so delish my five year old daughter (who didn't know what it was) kept popping them in her mouth after they got done cooking. Stuck the few left overs in the fridge and ate them over salad today even better. Thanks.
Thanks Angie! I made this recipe tonight; it was my first time making venison--though I've had it before--and it was meat from my fiance's first deer! This was a very good recipe and I recommend it. Venison by nature can be dry and chewy but with the marinade the meat was tender and I made a little sauce with the pan remnants to keep it juicy. My fiance said he had never had venison so good and it's a great change from the usual venison casserole everyone seems to make.
My husband and three young boys were thrilled with this receipe. The dredging made the meat taste great but my boys liked the plain meat best (with A1 sauce). The meat didn't taste gamey and was tender enough to cut with a fork.
I'm sure this is great for someone who doesn't like the taste of venison but in Central PA we are born and bred on on it. I should have followed my natural instincts and pan fried the tender backstrap that I used for this recipe the way I normally do. Bottom line: If you don't like the taste of wild game don't eat it but please don't offer recipes that completely ruin it either.
Ease appearance and versatility alone make this recipe a five star only to be outdone by it's FLAVOR. Angie thanks for sharing!! Family loves it. I had to take some to work to share as well. The recipe is working it's way around the hunters there to.