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My review
Venison Fingers
8
MBC
"This is great for either appetizer or as a meal."
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Ingredients
30 m servings 494Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat the oil in skillet or deep fryer to 375 degrees F (190 degrees C).
- In a bowl, mix the flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in the flour mixture to evenly coat.
- Fry coated venison strips in the hot oil until golden brown.
- Melt the brown sugar in a saucepan over medium heat, and mix in the mustard. Serve as a dipping sauce with venison strips.
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Footnotes
- 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.
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 3643 Ratings
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Most helpful positive review
2/13/2006
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
12/1/2016
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...
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2/13/2006
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...
3/13/2005
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...
9/23/2009
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 ...
1/16/2011
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...
11/8/2007
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...
12/20/2008
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...
12/20/2009
I'm not into venison, however my entire family of six devoured this!
11/30/2009
Easy to make, different and very tasty. The dipping sauce was very good too. Will make again.
8/21/2009
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 ...