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DEEP FRY DEER MEAT RECIPE By Mhaya Scott YouTube
Proper Timing for Deep Frying Deer Meat. As a general rule of thumb, most cuts of deer meat will require anywhere from 3 to 5 minutes of deep frying time. However, it's always best to use a meat thermometer to ensure that the internal temperature of the meat has reached a safe level - typically 160°F for ground venison and 145°F for.
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Freshly harvested venison can oftentimes have a stronger flavor, so if desired, you can soak tender cuts of meat, such as venison steak or backstrap, in buttermilk for a couple of hours, or overnight, to help tone down the flavor of the venison and draw out the blood. The acid in buttermilk also helps to tenderize the meat.
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Coat both sides of the steaks in the seasoned flour. Place battered steaks on a large baking sheet and refrigerate for 15 minutes. (This helps the batter stick to the steaks better while frying.) Add cooking oil and butter (for browning) to a deep cast-iron skillet or frying pan. Heat to 325°F.
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Melt butter in small dish. Dredge venison pieces in to melted butter and place in air fryer basket. Sprinkle with desired amount of salt and pepper. Cook at 400° for 5-7 minutes, depending on desired internal temperature. See notes.
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Using a shallow bowl or baking pan, combine the flour and salt and pepper. Preheat a large skillet on medium-high heat. Dredge the deer steak in the flour and then the milk and egg and back in the flour. Do this for all of the deer meat. Fry until golden brown and crispy. About 3-4 minutes on each side. Drain the grease on paper towels.
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Step 7. Fry the steaks for four to five minutes on the first side, although exact frying times depend on the thickness of your deer steaks. You will begin to see blood coming to the surface of the steaks. When you see this happen, go ahead and turn them. Cook the steaks for another four to five minutes on the second side, longer if necessary.
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Gravy Instructions. Turn the heat to low and add 2 - 4 tablespoons of flour to the remaining butter and meat drippings. If most of the butter has cooked away prior, you can add a couple of extra tablespoons of butter. Stir with a fork or whisk until all of the flour absorbs the butter mixture.
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In a large skillet, heat vegetable oil over medium-high heat. Make sure the skillet is deep enough to submerge the deer meat strips. Carefully place the coated deer meat strips into the hot oil, one at a time. Cook them in batches to avoid overcrowding the skillet. Fry each side of the deer meat for about 2 to 3 minutes or until golden brown.
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The best way to treat this meat is to pat it dry with a paper towel, season lightly with salt and black pepper, and use high heat and cook it to medium-rare or even rare plus. This means stopping the cooking process when the internal temperature reaches about 113-120F.
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Before frying the venison steak, make sure to preheat your skillet or frying pan over medium-high heat.. The internal temperature is the best indicator of doneness when frying venison steak. Use a meat thermometer to check for an internal temperature of 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 160°F (71°C) for well.
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Frying. Add enough oil to the bottom of a large cast iron skillet to fill ½" deep. Heat the oil to 325 degrees then add breaded venison. Fry for approximately 4 minutes per side, or until golden brown. Then flip and cook venison on the other side until golden brown.
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Deep fried venison, chicken fried venison, deer nuggets, crispy golden fried venison bites, whatever you call it in your neck of the woods, it's a favorite r.
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Start smoking venison cold. This is because a smoke ring stops developing at around 140°F, so the longer the meat takes to get there, the better the ring. Thick cuts and lengths of backstrap must start at room temperature, unless you are reverse searing.
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Instructions. In a bowl, mix together water and 2 tablespoon salt. Soak sliced deer meat in salt water overnight if you're able, or at least an hour. Heat vegetable oil in a skillet over medium heat to 325 degrees. Remove deer meat from refrigerator, and discard salt water.
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Finally, all that is left to do is cook the deer meat. Fill a heavy-bottomed pot with the canola oil and heat to 350F; Carefully drop in 3-4 pieces of venison, one at a time. Cook for 5-6 minutes. Remove the fried venison and rest on a wire rack or kitchen paper ; If you want the chicken fried deer meat a little spicier you can sprinkle some.
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Carefully add the coated deer meat to the hot oil, ensuring not to overcrowd the skillet. Cook the meat for 3-4 minutes on each side or until golden brown. Remove the fried deer meat from the skillet and place it on a paper towel-lined plate to drain any excess oil. Repeat the frying process with the remaining deer meat.
