Best 2 Venison Fingers Recipes

STEAK FINGERS AND GRAVY

Steak Fingers and Gravy image

Provided by Ree Drummond : Food Network

Time 40m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1 cup milk
3 eggs
2 pounds tenderized round steak or cube steak, cut into 1-inch strips
2 tablespoons butter
2 tablespoons vegetable or canola oil
2 tablespoons all-purpose flour, plus more if needed
3 to 4 cups milk
Salt and freshly ground black pepper

Steps:

For the steak fingers: Combine the flour, seasoned salt, pepper and cayenne in a dish. Whisk together the milk and eggs in a separate dish.
To bread the meat, first dredge in the flour mixture, then dip quickly in the egg mixture and then put back into the flour mixture to coat on both sides. Continue until all the meat is breaded.
Heat the butter and vegetable oil in a large skillet over medium to medium-high heat. Fry the steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the skillet to a paper towel-lined plate. Continue with the remaining meat. Cover loosely with foil to keep warm.
For the gravy: Pour off all the grease from the skillet, and then add 1/4 cup of the grease back in. Sprinkle on the flour. Whisk the mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in about 3 cups of the milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat. Season the gravy with salt and pepper and pour into small dishes.
Serve the steak fingers with the gravy. Yum!

VENISON FINGERS

Venison Fingers image

This is great for either appetizer or as a meal.

Provided by MBC

Categories Appetizers and Snacks Meat and Poultry

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

1 quart oil for frying
2 cups all-purpose flour
1 ½ cups Parmesan cheese
¼ cup Italian seasoning
1 pound venison steaks, cut into strips
1 egg, beaten
1 cup prepared mustard
1 cup brown sugar

Steps:

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.

Nutrition Facts : Calories 494.3 calories, Carbohydrate 54.7 g, Cholesterol 82.6 mg, Fat 20.1 g, Fiber 2.8 g, Protein 24.4 g, SaturatedFat 5.5 g, Sodium 680.6 mg, Sugar 27.3 g