For a richer flavor, try using aged Parmesan cheese. If you don't have Italian seasoning, you can create your own blend using dried oregano, basil, rosemary, and thyme. Ensure the oil temperature remains consistent for even cooking and optimal crispness. For a spicier kick, add a pinch of red pepper flakes to the flour mixture or the dipping sauce.
Venison Fingers
-
PREP TIME15 mins
-
COOK TIME15 mins
-
TOTAL TIME30 mins
-
SERVING8 People
-
VIEWS132
Elevate your culinary experience with these crispy, golden Venison Fingers, perfect as an elegant appetizer or a satisfying main course. Tender venison strips are encased in a flavorful Parmesan crust, offering a delightful contrast of textures and tastes. Served with a tangy brown sugar mustard dip, this dish is sure to impress.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate55 g
-
Cholesterol83 mg
-
Fiber3 g
-
Protein24 g
-
Saturated Fat6 g
-
Sodium681 mg
-
Sugar27 g
-
Fat20 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Heat the oil in a deep skillet or deep fryer to 375 degrees F (190 degrees C). Ensure there's enough oil for the venison strips to float freely. (Approximately 10 minutes)
02 Step
Recipe View In a mixing bowl, thoroughly combine the flour, Parmesan cheese, and Italian seasoning. This creates the flavorful coating for the venison. (Approximately 2 minutes)
03 Step
Recipe View Dip each venison strip into the beaten egg, ensuring it's fully coated. Then, immediately dredge the egg-coated strip in the flour mixture, pressing gently to ensure even coverage. (Approximately 10 minutes)
04 Step
Recipe View Carefully place the coated venison strips into the hot oil, working in batches to avoid overcrowding the skillet or fryer. Fry until golden brown and cooked through, about 2-3 minutes per batch. (Approximately 10 minutes)
05 Step
Recipe View Remove the fried venison strips with a slotted spoon and place them on a wire rack to drain excess oil. This will help maintain their crispiness. (Approximately 2 minutes)
06 Step
Recipe View While the venison is frying, prepare the dipping sauce. In a small saucepan over medium heat, melt the brown sugar, stirring constantly to prevent burning. Once melted, whisk in the Dijon mustard until smooth and well combined. (Approximately 5 minutes)
07 Step
Recipe View Serve the crispy Venison Fingers immediately with the warm brown sugar mustard dipping sauce. Garnish with fresh parsley, if desired.
You need to login to claim your token
🔐 Login to get tokenYOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Dedrick Sporer
Feb 12, 2025My family loved these! They were gone in minutes. I'll definitely be making them again.
Tom Spinka
Nov 28, 2024Absolutely delicious! The Parmesan crust is so flavorful, and the mustard dip is the perfect complement.
Janet Bergnaum
Aug 12, 2024The recipe was easy to follow, and the Venison Fingers turned out perfectly crispy. A great alternative to traditional appetizers.