fried deer meat recipe
Discover the ultimate fried deer meat recipe for crispy, flavorful venison. Perfect for family meals or outdoor cookouts, this step-by-step guide.
Ingredients
- 1 pound deer meat cut into thin strips or medallions
- 2 cups buttermilk
- 1 teaspoon hot sauce optional, for a hint of heat
- 1 ½ cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups vegetable oil for frying
Instructions
- Prepare the Meat: Start by trimming any excess fat from the deer meat and tenderizing it. Place the meat in a shallow dish and pour over the buttermilk. Add a dash of hot sauce if desired. Cover and refrigerate for at least 2 hours, or overnight for the best results.
- Season the Flour: In a separate shallow dish, mix the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper. This seasoned flour will give the meat its crispy coating.
- Coat the Meat: Remove the marinated meat from the buttermilk, letting the excess drip off. Dredge each piece in the seasoned flour, pressing firmly to ensure an even coating. For extra crunch, you can repeat this step by dipping the meat back into the buttermilk and flour.
- Heat the Oil: Pour the vegetable oil into a large skillet or frying pan and heat to 350°F (175°C). To check if the oil is ready, drop a pinch of the flour mixture into it—if it sizzles, you’re good to go.
- Fry the Meat: Fry the coated deer meat in small batches to avoid overcrowding the pan. Cook each piece for 3–4 minutes per side, or until golden brown and cooked through. Use a slotted spoon to transfer the fried meat to a paper towel-lined plate to drain excess oil.
- Serve and Enjoy: Plate the fried deer meat while it’s still hot and crispy. Serve immediately for the best texture and flavor.
Video
Notes
Best Tips for Making Fried Deer Meat
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Marinate Overnight for Best Results
For the most tender and flavorful meat, marinate the deer meat in buttermilk overnight. This extra time allows the buttermilk to fully tenderize the meat and helps the coating stick better, resulting in a crispier texture. -
Use Thin Cuts of Meat
Slice the venison into thin, even pieces to ensure even cooking. Thin strips or medallions will fry more quickly and result in a perfectly cooked, juicy interior. -
Double Dredging for Extra Crispiness
For an extra-crispy crust, try double dredging. After coating the meat in the seasoned flour, dip it back into the buttermilk and then dredge it again in the flour. This adds an additional layer of crunch. -
Monitor Oil Temperature
Keep the oil at a steady 350°F to avoid greasy or soggy meat. If the oil is too hot, the coating will burn before the meat cooks through. If it’s too cool, the meat will absorb too much oil, becoming greasy. -
Don’t Overcrowd the Pan
Fry the meat in small batches to avoid overcrowding the pan. Overcrowding lowers the oil temperature, leading to uneven frying and soggy crusts. Give each piece enough space to crisp up properly. -
Use a Paper Towel Lined Plate for Draining
Once the meat is fried, place it on a plate lined with paper towels to absorb any excess oil. This helps maintain the crispiness of the coating. -
Customize the Spice Blend
Adjust the level of heat and flavor to your liking. Add more cayenne for extra spice or mix in herbs like thyme or oregano for a more aromatic touch. The seasoning blend is flexible, so experiment to suit your taste! -
Serve Immediately for the Best Texture
Fried deer meat is best enjoyed hot and crispy. Serve it immediately after frying to ensure the coating stays crunchy and the meat remains tender. -
Perfect Pairings
For a balanced meal, pair the fried venison with sides like mashed potatoes, roasted vegetables, or a tangy coleslaw. Dipping sauces such as garlic aioli, honey mustard, or spicy chili sauce can complement the dish wonderfully. -
Test Oil Readiness with Flour
To check if your oil is hot enough, drop a pinch of the seasoned flour into the pan. If it sizzles immediately, the oil is ready for frying. This quick test will help ensure your meat fries properly without burning or soaking up too much oil.