Wild In The Kitchen: Venison Fingers

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If you have some picky eaters who won’t eat anything but chicken fingers, they will love these tender venison fingers. This recipe is great with either hindquarter or shoulder meat.

2 lbs. venison hindquarter
2 cups Moore’s Marinade
1 12 oz. bottled beer
1 1/2 cups all purpose flour
Montreal Steak Seasoning
Peanut oil for frying

Using a meat hammer, pound the venison flat and cut into 1-inch wide strips. Sprinkle with seasoned meat tenderizer and Montreal Steak Seasoning. Using a bladed tenderizing tool, thoroughly tenderize the venison strips driving spices into meat. Place in a large plastic bowl and add Moore’s and beer. Cover and refrigerate for at least 4 hours. Remove meat and allow it to dry on paper towel. Place flour into large Zip-Loc bag, and add several pieces of meat at a time and shake thoroughly. Heat oil in a large heavy skillet, and fry meat until golden brown. Save the skillet drippings, add flour from the bag along with milk and stir constantly for a wonderful homemade gravy.

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