Chicken-fried Venison steak fingers
Deer steak cut into strips, battered, and fried. Kid-friendly!
Ingredients
- 1½ lb venison steak
- ½ cup all purpose flour
- 2 eggs beaten
- ¼ cup bacon fat or oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
Instructions
- Use a meat mallet to pound the steaks to half the thickness. I use ½ inch thick steaks, pounded to ¼ inch thick. Cut steaks into ½-inch wide strips.
- Mix seasonings into flour with a whisk or fork. Crack eggs into a separate bowl and beat well with a whisk.
- Heat bacon fat in a heavy skillet over medium-high heat.
- Dip each steak strip into the beaten egg, then into the seasoned flour mixture. Place steak strips into skillet, making sure to leave space between pieces.
- Fry about 2 minuets per side, then place onto paper towels to drain. Serve immediately, or keep warm in a 200-degree oven till ready to serve.
Notes
I use backstrap steaks for this, but you can use whichever steak cut you prefer.
Elk works great with this recipe as well.
This is not spicy, despite the cayenne. If you like a bit of kick, you could double the amount of cayenne, or even more!
Nutrition
Serving: 4ozCalories: 321kcalCarbohydrates: 9gProtein: 37gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 154mgSodium: 489mgPotassium: 495mgFiber: 0.4gSugar: 0.1gVitamin A: 97IUVitamin C: 0.1mgCalcium: 19mgIron: 5mg
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