Dry Fry Venison
by PapaLew
Probably the number one way we prepare venison at the camp or at home. Have the butcher cut steaks from the backstrap or tenderloin and run them threw the tenderizer. Cut a few of the steaks in half for snacking while cooking!
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INGREDIENTS
- 2 pounds Venison Steaks, ; tenderized
- Vegetable oil
- Flour
- Salt
- Black pepper
INSTRUCTIONS
In a bowl, season steaks with salt and pepper. In another bowl, mix flour, salt and pepper to taste. Heat a large cast iron skillet over medium high heat, then add oil enough to cover bottom about 1/4 inch. Coat the seasoned steaks in the seasoned flour. Add to skillet and fry quickly about 3 minutes per side or until "red juice" penetrates the top of the meat while frying. Drain meat on a wire rack and keep warm. You want the meat to be medium rare.
If serving with rice, make a gravy from the drippings. Pour off all but about 3 tablespoons of the oil and drippings. Add flour to make a roux and stir. (At this point you can add some minced onion or green onions, if desired) After about 5 minutes, add enough water to thin the gravy to the right consistancy. Season with salt and pepper.
NOTES
The reason it is called dry fry is that you are leaving the meat dry instead of soaking it in milk before you dredge it in flour.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (162g) | ||
| Recipe Makes: 6 | ||
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| Calories: 214 | ||
| Calories from Fat: 36 (17%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4g | 5 % | |
| Saturated Fat 0.9g | 5 % | |
| Monounsaturated Fat 0.5g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 26.9mg | 8 % | |
| Sodium 0mg | 0 % | |
| Potassium 1.3mg | 0 % | |
| Total Carbohydrate 12.6g | 4 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 12.5g | ||
| Protein 32.1g | 46 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 214
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