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- Meat and poultry
This is a wonderful venison dish, which goes well with just about anything. Venison fillets are pounded thin, breaded and pan-fried until crisp and golden.
41 people made this
- 900g venison fillet
- 4 tablespoons vegetable oil
- 1 dessertspoon bacon drippings
- 100g plain flour
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg, lightly beaten
- 2 tablespoons milk
- 110g dry breadcrumbs
- 30g crushed buttery round crackers, such as Ritz
- 2 tablespoons lemon juice
MethodPrep:30min ›Cook:25min ›Ready in:55min
- Cut venison fillet into 1.25cm steaks. Slice each steak in half horizontally, from the smallest toward the largest side, until there is only a very small section keeping the two halves connected. Slice a few small scores on the outer edges of each steak to prevent them from curling up when frying.
- Preheat oil and bacon drippings in a large heavy frying pan over medium high heat. In a large shallow dish, combine flour, salt and pepper. In a separate shallow bowl, beat together egg and milk. In another shallow dish, combine breadcrumbs and cracker crumbs.
- Dredge the steaks in the seasoned flour and using a meat mallet, pound them down to just slightly less than their 5mm thickness. Dip the steaks in the egg mixture, then coat each steak on both sides with the crumbs. Set aside on a clean plate. When all steaks are evenly coated, place prepared steaks gently in a single layer into the hot oil.
- Fry steaks for 2 to 3 minutes on each side or until golden brown. Drain on kitchen towels. Sprinkle each steak lightly with lemon juice.
Reviews & ratingsAverage global rating:(47)
Reviews in English (35)
by Ric George
Not bad I had a back strap given to me last weekend so I looked for a recipe to cook it with and I chose this one. Did not have lemon juice but I had key lime juice and as soon as it came out of the frying pan I dribbleld the lime juice on every peice that was finished. I was very impressed I ended up eating the whole back strap myself. Will use this again no problem.-05 Dec 2010
Great recipe! A big improvement from how I used to fry venison tenderloin. I did add some walnuts that I processed in my food processor to the bread crumb/cracker mixture. We love this!-06 Feb 2010
This was terrific! I first prepared the venison using the maranade in Gordo's Good Venison recipe found on this site. I then prepared it using this recipe, with the exception of using 1/2 flour and 1/2 pancake mix. This was the best fried venison I have ever had.-29 Dec 2006
Venison Parmesan Recipe
This venison parmesan recipe came to me when I needed to feed a crowd and wanted to have all the cooking done before everyone arrived. While most folks know this classic dish as a preparation for chicken or veal it works brilliantly with pretty much any big game animal as long as you select quality steaks from the loins or back legs and tenderize them vigorously with a mallet.
You can use your own home-made tomato sauce or one from the store. I like this simple tomato sauce because it’s easy to make freezes well, and tastes great. This feeds 8-10 people and doubles nicely if you need to feed more.
Slice the kangaroo fillet into thin slices, three per serving. Brush with olive oil and sprinkle lightly with black pepper.
Remove stalks from spinach and wash leaves thoroughly. Plunge into rapidly boiling water for 30 seconds. Strain and immerse immediately in iced water to stop the cooking process and maintain the green colour. When cold, remove leaves from water and squeeze out as much liquid as possible. Refrigerate until ready to use.
Soften 100 g unsalted butter and blend in food processor with the anchovies, lemon juice and a pinch of sea salt and pepper until smooth. Scrape out onto a piece of foil and form into a sausage shape. Refrigerate until firm.
Heat a large, heavy-base, cast-iron fry pan or grill plate until hot. Toss in the oiled meat slices and quickly sear on each side. Do not turn until the first side is properly sealed (this does not take very long) and don't overcook. Remove meat and rest in a warm place until all the meat slices are cooked.
In another pan, over medium heat, melt the remaining butter, add the squeezed spinach and the salt and pepper, and stir until the spinach is hot. Divide the spinach into four portions, spoon onto the centre of the plate, top with three escalopes. Slice the anchovy butter so it begins to melt over the hot meat. Serve immediately.
Note: Most people won't have ever tasted kangaroo. It is a sweet, strong-tasting meat, it's texture and taste described as somewhere between venison and liver. To eat kangaroo, you have to like game you have to like offal and you have to be a red meat eater. It's a very big, very strong-tasting meat.
- 1 egg
- ⅓ cup light cream
- 1 cup fine bread crumbs
- 1 cup grated Parmesan cheese
- ¼ cup minced fresh parsley
- 1 ½ pounds boneless venison roast
- salt and pepper to taste
- ¼ cup all-purpose flour for dredging
- ¼ cup butter
- 1 clove garlic, minced
- ½ cup dry sherry or Marsala wine
- ½ cup venison broth, beef broth, or water
Preheat oven to 375 degrees F (190 degrees C).
Stir together the eggs and cream, and set aside. Combine the bread crumbs, Parmesan, and minced parsley in a large bowl set aside.
Slice venison roast into serving size portions, 3/8 inch thick. Pound with a meat mallet to about 1/4 inch thickness. Season to taste with salt and pepper, then dredge in flour, shaking off the excess. Dip the venison into the egg, then press into the bread crumbs.
Melt butter in an oven-safe frying pan with lid. Cook garlic until fragrant, then add the breaded venison, and cook on both sides until browned. Pour in sherry and venison broth. Bring to a simmer, cover, then transfer to the oven and bake until the venison is tender, about 45 minutes.
In a small pot, combine the port, stock and peppercorns. Bring to a boil over high heat. In a small bowl, whisk the cornstarch with about a tablespoon of water until smooth. Whisk the cornstarch mixture into the pot. Continue to boil until a nice thick sauce forms, about 15 minutes longer. Once the sauce has reached your desired consistency, stir in the butter to give the sauce a nice shine. Remove the peppercorns and taste, adding more salt if desired.
Season the venison with salt and pepper. Heat the olive oil in an oven-safe pan over medium-high heat. Add the venison and sear on all sides to brown. Transfer the pan to the oven and cook for approximately 8 minutes more or until an internal meat thermometer reads 145°F. Remove from the oven and cover with foil. Allow the meat to rest for a few minutes before slicing.
When ready to serve, slice the venison crosswise so you have nice rounds of tenderloin. I like to serve this with some polenta and seasonal mushrooms. Drizzle generously with the sauce.
Venison Jalapeño Poppers
Venison Jalapeño Poppers Taylor Drury
¾ cup Zesty Italian dressing
½ cup shredded cheddar cheese
Marinate backstrap in Italian dressing for 3 hours
Cut backstrap into 14 separate ¼ inch slices
Combine cream cheese and shredded cheese
Preheat oven to 350 degrees
Cut jalapenos in half and de-pit
Fill halved jalapeno with cream cheese, venison slice on top, wrap bacon around all, and keep together with toothpick (makes 14 poppers)
How to make the Schnitzel
Since it can be difficult to find schnitzel ready to cook, I usually take thick boneless pork chops, such as these, and butterfly them. Then I follow this recipe for breading and frying them.
But, before you bread and fry the schnitzel, do make the Jager gravy, (recipe below). It can sit, once it's done, covered to keep it warm. If you need to, you can quickly reheat it just before serving.
Why Soak Meat in Buttermilk + A Quick Buttermilk Recipe
Soaking meat in milk is a Southern tradition that I’m more than happy to bring to any Colorado table. Buttermilk has high acidity levels that works to tenderize just about any meats you soak in it, including chicken. For a backup, you can always just use milk, or opt to make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar.
- Mix the ingredients together, and let it sit for 5-10 minutes.
- The mixture should start to curdle/thicken a bit.
Fry Bread Recipe
- 2 cups all purpose flour
- 3/4 teaspoon salt
- 2 ½ teaspoons baking powder
- 1 ½ cups tepid water It needs to be at around 105F (41C). Make it by mixing 2 parts cold water to 1 part boiling water.
- 1 cup oil sunflower, canola or coconut are good options
Some people prefer larger fry breads – the ones here are only 5 inches across.
If you don’t want them puffing up too much in the middle then make a small hole in the middle with your finger – they will still puff up but look more like donuts.
photo by Jeanie Beales
If you want flatter fry bread, then press the dough out thinner – almost like pizza dough – but then they will be crispier and there won’t be the softness inside. Frankly, I prefer the round puffy ones.
photos by Jeanie Beales
Traveler, photographer, writer. I’m eternally curious, in love with the natural world. How people can survive in harmony with nature has fueled my food safety and survival gardening practices.
At the age of 12, I found a newspaper advertisement for a 155-acre farm at a really good price and showed my parents one Sunday morning. They bought it and I happily started planting vegetables, peanuts, maize and keeping bees with the help of the local labor. Once I married wherever we moved it was all about planting food, keeping chickens and ducks, permaculture and creating micro-climates. I learned how to build wooden cabins and outdoor furniture from pallets, and baked and cooked home-grown produce, developing recipes as I went along.
Over the years on numerous trips to wild places and cities I’ve learned all sorts of survival hacks, but there is always someone out there who can teach you a new trick so I remain an eternal student and forever humble.
5 thoughts on &ldquoNative American Fry Bread Recipe&rdquo
Hi Jeanie, love the simple and good recipe. I backpacked from LA to Houston for 9 months back in 1976. On the way I stopped at farms/ranches, made a few bucks for working, went shopping and took off again.
My staples were: Flour, rice, salt & pepper, boullion cubes, tea, and powdered milk. The rest I caught/trapped/fished. I used the same recipe to make my ashcakes. After they are finished, roll them in flour again so they are quite dry. Move the coals to make a small round baking space on the hot ashes. Lay the cakes on the hot ashes and bring the coals back to about 3-4 inches from the cakes. Allow them to bake on one side, turn over and finish. The ashes are only lightly brushed off. I learned from the Indians that they increased their minerals intake from them. The ashes are sterile also… Enjoy, GP
Hi again. After all this is a Survivalist/Prepper/beginner curious persons website.
Had to come back and revamp my last comment with an upgrade. Pollen from Goldenrod, Cornstalks, Cattails,
etc. can and should be added to your flour for baking. I stretched my flour rations with pollen, made the breads taste different and better. Supposedly more vitamins (too much heat destroys them) but definitely gives the bread a lovely yellow taint also.
Seeds from Plaintain. Juice from Prickly Pears. Carbs from Cattail roots. Flowers from Dandelions, only the yellow! Dried leaves from Nettels. (I also quick fry the leaves from nettels as an alternative to potato chips).
Let your fantasy run on the addies which you can put in your bread to stretch your limited supplies, add flavor, change your diet and expand your knowledge…..Grasshoppers (without legs & wings) dried in an oven or otherwise, fully dried, crushed to powder and added really does add protein!! Indian recipe…GP
Wow, what an adventure. The ash cakes sound good, and all the additions to the flour certainly would add nutrition and flavor. You’re a mine of information – thank you for sharing.
I struggled to find the right ratio of flour and water. Originally, the dough was too dry so I added a little more water, but then it was too wet. I flip-flopped between the two for awhile, but I eventually found something I was happy with, and it was smooth sailing after that!
So . . . where did the Native Americans get baking powder, before contact with the settlers to whom they shared this recipe?
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