Why You’ll Love This Fried Venison Recipe
If you’re looking for a mouthwatering dish that’s both hearty and comforting, you’re going to love this fried venison recipe. It’s perfect for cozy family dinners or gatherings with friends. The crispy exterior and tender meat create a delightful contrast that’s hard to resist. Plus, the subtle sweetness from the cola marinade enhances the flavor, making each bite irresistible. I enjoy how simple it’s to prepare, and the aroma that fills the kitchen while it cooks is simply heavenly. Trust me, once you try this dish, you’ll find yourself coming back for more every time!
Ingredients of Fried Venison
When it comes to making fried venison, having the right ingredients on hand is essential. This dish is all about bringing together flavors that complement the gamey taste of the venison while adding a delightful crunch to the outside. You’ll find that most of the ingredients are pretty common, but the magic really happens when you combine them. So, grab your apron and let’s jump into what you’ll need to whip up this delicious meal!
Ingredients for Fried Venison:
- 1 1/2 lbs venison
- 10 ounces Coke (that’s right, the soda)
- 12 ounces Carnation Evaporated Milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 – 2 cups flour (you might want to have a little extra on hand)
- 1 1/2 cups peanut oil (for frying)
Now, let’s talk about these ingredients a bit. First off, if you’re new to cooking with venison, don’t fret. It’s a lean meat and can be a tad tricky if overcooked, which is why the cola marinade is such a gem. The sweetness helps to tenderize the meat, making it juicy and flavorful.
And if you don’t have Coke on hand, you could use another cola brand, but it’s just not the same, is it? The Carnation evaporated milk adds creaminess that’s vital for that crispy coating.
And let’s not forget about the peanut oil—it’s got a high smoke point, which means it’s perfect for frying up those strips to golden perfection. Just a heads up, though—if you’ve never fried anything before, keep an eye on the temperature; too hot or too cold oil can ruin your crispy dreams.
But hey, even if you get it a little wrong, you’ll still have a tasty dish to enjoy. Happy cooking!
How to Make Fried Venison
Alright, let’s roll up those sleeves and plunge into making some mouthwatering fried venison. Start by taking your 1 1/2 lbs of venison and letting it defrost in 10 ounces of Coke overnight. Yes, you heard that right—Coke! It’s not just for sipping while you binge-watch your favorite show; it’s a secret weapon for tenderizing that meat.
Once it’s thawed, rinse the venison in water and set it in a colander to drain. Now, here’s a little tip: if you have a meat tenderizer, go ahead and give the venison a good whack. This step is essential; it breaks down the fibers, making the meat even more delectable.
After you’ve tenderized the meat, cut it into strips that are about 1 1/2 x 3 inches. It’s like you’re crafting little pieces of heaven. Now, take those strips and soak them in 12 ounces of Carnation evaporated milk. While they’re swimming in that creamy goodness, mix up your dredging station.
In one bowl, combine 1 to 2 cups of flour with 1/2 teaspoon each of salt, black pepper, and garlic powder. This is where the magic happens—the flour will give the venison that glorious crunch we all crave. Once the meat has soaked for a bit, take each strip, dredge it in the seasoned flour, and shake off any excess.
Now, let’s talk frying. Heat up 1 1/2 cups of peanut oil in your electric skillet to a temperature between 350° and 375°. You want that oil hot enough to create a crispy coating without overcooking the meat. It’s a delicate balance, but don’t worry—you’ve got this.
Once the oil is ready, carefully drop in the coated venison strips. Fry them for just 10 to 12 seconds until the batter is set. Remember, the key here isn’t to leave them in too long, or you’ll end up with tough bites—yikes!
After frying, transfer those beauties to a 9 x 13 open pan and pop them in the oven at 350° for about 45 minutes. This step not only cooks them through but keeps them juicy.
And there you have it—a delicious dish of fried venison, ready to impress at dinner. Enjoy your culinary adventure!
Fried Venison Substitutions & Variations
While fried venison is a fantastic dish on its own, there are plenty of substitutions and variations to keep things interesting.
For a twist, I often swap venison for other meats like chicken or pork, which work just as well. If you’re looking for a gluten-free option, use almond flour instead of regular flour.
I love experimenting with spices too—adding paprika or cayenne can give it a nice kick. You can even try marinating in different liquids, like buttermilk or even beer, for unique flavors.
Don’t hesitate to get creative; the possibilities are endless!
What to Serve with Fried Venison
Fried venison pairs wonderfully with a variety of sides that complement its rich flavor.
I love serving it with creamy mashed potatoes—there’s something about the buttery goodness that balances the meat perfectly.
Roasted vegetables, like carrots and Brussels sprouts, add a nice touch of sweetness and crunch.
If I’m in the mood for something lighter, a fresh salad with mixed greens and a tangy vinaigrette works beautifully.
Don’t forget a side of homemade cornbread; it’s a great way to soak up any delicious juices.
Whatever I choose, these sides always enhance my fried venison experience!
Additional Tips & Notes
To guarantee your fried venison turns out perfectly, it’s important to pay attention to a few key details. First, let the venison marinate overnight in the Coke—this really helps with tenderness.
When you’re ready to cook, make sure your oil is hot enough; aim for 350°-375°. If you drop the meat in too soon, the batter won’t set properly. I recommend checking for golden-brown color before removing it.
Finally, remember that if you leave the venison in the oil too long, it’ll become tough. Enjoy your deliciously crispy venison and don’t forget to share it with friends!