View Full Version : Foodie Friday: Country Fried Venison

Horizontal Hunter
04-20-2012, 08:44 AM
Computers and electronic gizmos can give us headaches sometimes, but they are great for searching around to find new and interesting venison recipes.
http://www.deeranddeerhunting.com/wp-content/uploads/CountryFriedVenison.jpg (http://www.deeranddeerhunting.com/featured/foodie-friday-country-fried-venison/attachment/countryfriedvenison)

The Ohio Department of Natural Resources has a great site with scads of recipes. Everything from good ol’ venison chili to a bit more interesting fare can be found there.

To see all the recipes, click here to look around (http://www.dnr.state.oh.us/tabid/5679/Default.aspx).

It’s hard to beat a good piece of lightly-dusted and fried venison, though, and this one sounds great:

Country Fried Venison
¾ lb. to 1 lb. of venison chops/steaks (2-3 big or 4-5 small pieces)
8 oz. package of sliced baby Portobello mushrooms 1 medium sweet onion, chopped
1- 12-16 oz. can of either beef or mushroom gravy
1 Tbsp of garlic, minced
¼ cup green onion, chopped
Salt, pepper and seasoning salt
½ cup flour
¼ cup cornstarch
4 Tbsp of butter or margarine Preparation
Season venison chops to taste using your favorite seasoning salt. Place flour, cornstarch, and touch of salt and pepper into large resealable bag (do not over-season). Put venison chops individually into the bag, shake to coat well. Once all chops are coated, remove from bag to a plate. Press coating into chops then let sit at room temperature for at least 10 minutes to help the flour stick to the venison.
Meanwhile, preheat a large (16”) cast iron skillet (preferred) to med-high heat. Also, preheat oven to 350 degrees. Melt butter in skillet. Add onion and sauté until almost transparent. Add package of sliced mushrooms (season with salt and pepper). Allow onions and mushrooms to sweat and caramelize. Just before onions and mushrooms are finished add the minced garlic stirring to incorporate, about 2 minutes. Do not let the garlic burn, as it will taste bitter. Once onions, mushrooms, and garlic are done remove to a plate.
With the skillet still at medium-high heat, melt 2 tablespoons of butter. Place venison into melted butter and brown on each side. This will sear in the juices, not cook the venison completely through. Once browned, drain oil then return onions, mushrooms, and garlic mixture to the pan. Also add in entire can of beef or mushroom gravy. Make sure chops are mostly covered. Place the uncovered *skillet in the oven for 10 minutes to finish the dish. Remove from oven, garnish with freshly chopped green onions and serve. Great with mashed potatoes or a bed of butter and garlic pasta!
*If your skillet is not oven safe, removed browned chops and place them, the mushrooms/onions/garlic, and gravy into a metal baking pan and follow remaining steps.
Submitted by John Wallace, Pheasants Forever Farm Bill Biologist

Read more here:

http://www.deeranddeerhunting.com/featured/foodie-friday-country-fried-venison (http://www.deeranddeerhunting.com/featured/foodie-friday-country-fried-venison)

Here is the direct link to the Ohio DNR wild game recipes:

http://www.dnr.state.oh.us/tabid/5679/Default.aspx (http://www.dnr.state.oh.us/tabid/5679/Default.aspx)


04-20-2012, 09:05 AM
mushrooms, onions, garlic and gravy......you can't go wrong with those ingredients. sounds delicious. But I do have one question.....what is that green stuff to the side of it?...YUCK! :cheesy: