When my husband got his first deer on his first hunting trip EVER in his whole life, I was pretty excited.
Venison is pretty awesome, guys.
If you’ve never tried it, it’s a red meat but very, very lean. Hardly any fat comes off the meat when you cook it.
Both of our kids have been eating it up! Which is a plus in this house. Emma barely even eats meat, except chicken. So it was pretty exciting seeing her eat FIVE, count them FIVE deer nuggets.
We’ve had venison onion burgers, venison backstop, venison cube steak, but I think this is THE BEST (and the most kid-friendly) recipe we’ve made from the “Deep Freeze stash.”
If you get your hands on some venison, MAKE this recipe. You won’t regret it.
1 lb. ground venison
Whole wheat flour (season with salt, pepper and ground mustard)
Panko bread crumbs
Oil (for frying- we used Canola)
Take the raw meat and create “nuggets.”
Heat the oil in the pan (we used a cast iron skillet)
Put the flour, egg and Panko bread crumbs in three separate bowls. Basically create an “assembly line”
Dip the nuggets into the flour first, then egg and then Panko.
Place in the hot oil and cook for 3-5 minutes on each side until golden brown.
Place cooked nuggets on a plate lined with paper towels or napkins to absorb the oil
We served these with sweet potato fries and the kids used ketchup and barbecue sauce, but they were amazing all by themselves!
*I might add some diced onion to the venison mixture next time*