Description
A heartwarming dish featuring tender venison cubes smothered in a rich cream of mushroom sauce, perfect for gatherings.
Ingredients
- 1.5 lbs venison cut into 2″ cubes
- 1 large can cream of mushroom
- Flour
- Breadcrumbs
- Seasoned salt
- Salt and pepper
- 1-2 eggs
Instructions
- Heat your choice of oil in a skillet (medium-high) or deep fryer (365 degrees).
- Create a battering station by placing flour on one plate, beaten eggs in a bowl, and a mixture of breadcrumbs and flour on another plate at a ratio of roughly 80/20.
- Season both the flour and breadcrumb plates with seasoned salt and pepper.
- Roll the venison cubes in flour first, then dip them in the egg mixture, and finally coat them with the breadcrumb/flour mixture.
- Fry the battered venison cubes until golden brown, aiming for medium-rare (approximately 130 degrees internal temperature).
- Place the fried venison in a baking dish and cover it with the cream of mushroom. Season with salt and pepper to taste.
- Bake at 400 degrees for 10-15 minutes.
Notes
Allow the venison to rest after frying for optimal tenderness. Ensure oil temperature is maintained for a perfect crust.
