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Momma Jay's Tender Fried Venison Bites

Updated on June 28, 2013
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What Is Left After Venison!
What Is Left After Venison! | Source

Here is my recipe for tender venison bites. They are really moist and tender. They lack the "gamey" taste of regular venison. It quickly became a favorite at our house!

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Additional Serving Suggestions

Add balsamic vinegar to a spray bottle and lightly spray each cooked venison piece.

Serve venison bites with a side of balsamic vinegar, roasted ketchup, sautéed onions, or even Italian dip.

These little bites taste better the next day, after reheating. They also taste delicious at room temperature.

Reheat venison bites in the oven by broiling them for a few minutes on each side.

Ingredients List:

  • Venison (we like minute steak cuts)
  • Balsamic vinegar
  • Milk
  • 3 eggs, beaten
  • Flour
  • Salt
  • Black pepper

Cut your venison into bite-sized pieces.

Rinse the meat in clean water. Give it a little squeeze as you rinse it.

Place the venison in a bowl add cover with balsamic vinegar.

Allow the venison to marinate, in the refrigerator, overnight if possible.

Rinse the venison under water and squeeze them like a sponge. Do this several times.

Place the venison in a bowl and cover with milk. Allow this to soak for a few hours, in the refrigerator.

Beat three eggs and a tablespoon of milk in a bowl.

Dip the venison in the eggs and coat with flour.

Re-dip the floured venison in egg and then add another coat of flour.

Add 1/4 of an inch of oil or lard to your frying pan. Bring the temperature high enough so that it sizzles when a bit of flour is added to the pan.

Add a single layer of the meat to the pan. Turn the stove to low or medium (depends on your stove).

Cook your venison until it is fully done. Flip once during cooking to ensure even browning.

Salt and pepper the venison bites, to taste. We like them a bit salty!

Dry venison bites on paper towels. Store in the refrigerator, if there are any leftovers!


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