Venison Cutlet Recipe
Delicious southern fried Venison Cutlets, perfectly crispy on the outside with a deliciously tender venison center.
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Ingredients
- 8 Each Venison Steaks or Backstrap pieces
- 2-½ Cups Buttermilk divided
- 2 Each Large Eggs beaten
- 2 Cups All Purpose Flour
- ½ teaspoon Cayenne Pepper
- 1 teaspoon Paprika
- ¼ teaspoon Baking Powder
- Salt and Pepper to Taste
- Peanut Oil enough for frying
Instructions
- Take the venison steaks and pound with a kitchen mallet (tenderizer). Soak in 2 cups buttermilk for 4 hours.8 Each Venison Steaks, 2-½ Cups Buttermilk
- In a medium mixing bowl add ½ Cup Buttermilk and the beaten eggs.2 Each Large Eggs
- In another medium mixing bowl add the flour, baking powder, Cayenne, Paprika and salt and pepper. Mix well with a whisk.2 Cups All Purpose Flour, ½ teaspoon Cayenne Pepper, 1 teaspoon Paprika, ¼ teaspoon Baking Powder, Salt and Pepper to Taste
- Dredge the venison first in the flour, then into the egg mixture and back into the flour to coat.
- Add to a skillet with hot oil (½" deep) and fry for about 2-3 minutes and turn over. Fry again another 2-3 minutes.Peanut Oil
- When golden brown remove from the hot oil and allow to drain on a rack.
Storage Instructions
After cooling completely store in an airtight container in the refrigerator for up to 3 days. When reheating I recommend the air fryer (or oven) - hot and fast. You don't want to dry it out but you do want to keep the crispiness of the crust. Did You Make This?Please consider Leaving a Review!
Nutrition
Serving: 1g | Calories: 302kcal | Carbohydrates: 27g | Protein: 34g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 121mg | Sodium: 225mg | Fiber: 1g | Sugar: 3g
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