Description
Deliciously crispy venison nuggets that bring the campfire flavor to your kitchen. Perfect for impressing family and friends!
Ingredients
- 2 venison steaks (about 1 to 1¼ lb total, cut into bite-sized chunks)
- 1 cup buttermilk (or homemade)
- 1 cup plain breadcrumbs
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- Lard (for frying, enough to fill your skillet about ½ inch deep)
Instructions
- Pat the venison chunks dry with paper towels.
- Place the pieces in a bowl and pour the buttermilk over them, stirring to coat. Let sit for 30 minutes (or refrigerate for up to overnight).
- Combine in a shallow dish the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne.
- Spread the breadcrumbs out in another shallow dish.
- Remove the venison from the buttermilk, allowing excess to drip off. Coat each piece first in the seasoned flour, then press into the breadcrumbs until well-covered. Set them aside.
- Pour enough lard into a 10″ cast iron skillet to reach about ½ inch deep. Heat over medium until it reaches about 350°F.
- Fry the venison nuggets in batches, ensuring not to crowd the skillet. Cook for 3-5 minutes per side until they are golden and cooked through.
- Transfer the cooked nuggets to a paper towel-lined plate and sprinkle with a little extra salt if desired. Serve hot with your favorite dipping sauces.
Notes
Experiment with different seasonings and try adding grated Parmesan cheese to the breadcrumbs for extra flavor.
