Country-Fried Venison
Prep
25m
Cook
15m
Wait
1d
| Category: | Cakes |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Country-Fried Venison
| 2 lbs venison tenderloin |
| 1/2 cup soy sauce |
| 1/2 cup butter, melted |
| 1 tsp liquid smoke (option) |
| 1 large egg, beaten |
| 1 cup buttermilk |
| 1 cup all-purpose flour |
| 2 teaspoon seasoned salt |
| 2 teaspoon canola oil |
Country-Fried Venison Directions
- Cut the tenderloin into 8 steaks.
- Using a meat tenderizer, pound to 1/4".
- In a large resealable bag combine the soy sauce, Worcestershire sauce, butter and liquid smoke. Add the tenderloin and refrigerate for 2 hours.
- in a bowl, combine egg and buttermilk.
- In another bowl, combine flour and seasoned salt.
- Remove the steak and lightly daub with paper towel.
- Dip the steaks in the buttermilk mixture, then dip in flour mixture. covering well.
- In a large skillet over medium-high heat, cook the steaks in oil. cook until golden brown and a meat thermometer reads 160°. turn occasionally.
Nutrition facts
Serving size 1 steak diet
Per Serving
| Kcal: | 199 kcal |
| Fibers (g): | 0.6g |
| Sodium (mg): | 1402mg |
| Carbs: | 55g |
| Sugar (g): | 1.8g |
| Fat: | 13.7g |
| Saturated fat (g): | 7.8g |
| Cholesterol: | 55mg |
| Proteins: | 4.6g |
