Best 2 Mustard Fried Venison Recipes
Mustard fried venison is a classic dish that combines tangy mustard with tender venison for a flavorful and memorable meal. With its simple preparation and bold taste, this recipe has become a favorite among hunters and home cooks alike. The mustard marinade infuses the venison with a zesty flavor, while the frying process creates a crispy exterior and juicy interior. Whether served as a main course or as part of a larger meal, mustard fried venison is sure to impress even the most discerning palate.
Let's cook with our recipes!
MUSTARD FRIED VENISON
My father made this when I was small and all us kids never knew exactly what it was. But I still remember it as a treat, since we didn't get it very often. It has a tangy taste that sorta "bites" you back! But oh so good!
Provided by Shawn C
Categories Deer
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Using the toughest cut of the deer, slice thinly in medallions and soak in a mixture of half mustard and half cheap burgundy wine.
- Soak 30 minutes to one hour, then dredge in flour and fry until a golden brown and serve.
- This recipe has no measurement because you mix enough for as much as you want to cook whether for 2 or 20 people.
- You mix up what you need and don't waste a thing!
CHICKEN FRIED VENISON POCKET WITH A JALAPENO HONEY MUSTARD SAUCE
Provided by Food Network
Time 30m
Number Of Ingredients 13
Steps:
- Preheat 6 cups vegetable oil to 350 degrees. Season the venison with salt and pepper. Coat the venison in flour, shaking off excess, and transfer to a shallow bowl with the beaten eggs. Roll the venison pieces in Japanese bread crumbs and deep-fry the venison until golden brown. Transfer to a 350-degree oven until medium rare, 3 to 5 minutes.
- For the Jalapeno Honey Mustard Sauce: Combine all ingredients together.
- Serve venison with jalapeno honey mustard sauce and garnish with flour tortillas, roasted corn, cooked black beans, sliced red onion, and tomato slices.
Tips:
- Choose the right cut of venison. For frying, tender cuts like backstrap, tenderloin, or top sirloin are best. Avoid using tougher cuts like shank or shoulder, as they will not become tender when fried.
- Marinate the venison before frying. This will help to tenderize the meat and infuse it with flavor. You can use a simple marinade made with olive oil, garlic, rosemary, and salt and pepper, or you can try a more complex marinade with ingredients like red wine, honey, and Dijon mustard.
- Use a well-seasoned cast iron skillet. Cast iron skillets are great for frying venison because they retain heat well and evenly, and they can withstand high temperatures. If you don't have a cast iron skillet, you can use a nonstick skillet, but be sure to preheat it over medium-high heat before adding the venison.
- Sear the venison over high heat. This will help to create a golden brown crust on the outside of the meat and seal in the juices. Once the venison is seared, reduce the heat to medium-low and continue to cook until the meat is cooked through.
- Don't overcook the venison. Venison is a lean meat, so it is important to not overcook it, or it will become tough and dry. The best way to check if the venison is cooked through is to use a meat thermometer. The internal temperature of the meat should be 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
Conclusion:
Mustard fried venison is a delicious and easy-to-make dish that is perfect for a weeknight meal. By following these tips, you can ensure that your venison is cooked to perfection and full of flavor.
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