Venison Fingers

Venison Fingers

35
MBC 4

"This is great for either appetizer or as a meal."

Ingredients 30 m {{adjustedServings}} servings 494 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 20.1 g
  • 31%
  • Carbs:
  • 54.7g
  • 18%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 681 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Heat the oil in skillet or deep fryer to 375 degrees F (190 degrees C).
  2. In a bowl, mix the flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in the flour mixture to evenly coat.
  3. Fry coated venison strips in the hot oil until golden brown.
  4. Melt the brown sugar in a saucepan over medium heat, and mix in the mustard. Serve as a dipping sauce with venison strips.
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Footnotes

  • Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 35

  1. 41 Ratings

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Carol B
2/13/2006

This was an excellent recipe!!! I soaked my venison strips in milk overnite as suggested by another reviewer. I made these to take to our church Super Bowl party and they were gone before the first quarter was over! Now my sons and husband want me to make all our venison with this recipe. I also reduced to amount of mustard and added honey. WONDERFUL

GAIL481
3/13/2005

I served these at a party and they were eaten before I could get them to the buffet table! Easy to prepare and great tasting. I soaked my venison in milk overnight to tenderize the venison. I drained it before cooking. I plan to use this recipe again at a company party.

Andi
9/24/2009

We've never been so excited to eat venison (and I've had to eat it for over 30 years - oh my gosh, I now feel so old). Anyway, great, great taste. However, 1/2 the flour mixture and immediately take 1/2 of it out and store it in a Ziploc bag in the fridge until you want to use it again. The original recipe would probably coat 10 lbs of meat - seriously, don't make that much, and you can't save it after you drag the egg coated pieces through it. But, this recipe is awesome for those of us eating venison and it is REALLY easy. Oh, I also added probably 1/2 to a whole tablespoon of honey to the dipping sauce. It's good with or without it, but it does have quite a 'bite' without the honey - just depends on how 'wild' you want to be that night...