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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mustard Pan-fried Venison Recipe

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This recipe for Mustard Pan-fried Venison is from Nitchman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cheap yellow mustard-1/4 to 1/2 cup per lb of meat
Salt and Pepper on meat and any other herbs/spices you may want as options
Venison hindquarter or loin, cut into 1-inch cubes
Bread crumbs
Canola Oil and/or Butter
Directions:
Directions:
Cut up venison into cubes about 1 to 1.5 inches, removing as much connective tissue or silverskin as possible. Toss in a plastic or corning ware dish with mustard and let sit for 1-4 hours in refrigerator.

Remove chunks of venison, several at a time and dredge in breadcrumbs. Heat oil and/or butter in a non-stick heavy bottom pan and add enough crumb-covered chunks to cover 3/4 of the pan with ample space in between. Brown on 2 or 3 sides and remove to serving plate to assess doneness. If it is browning too fast and not cooking the center enough for your taste, finish in oven at 350.

Variant: slice in thin strips/cutlets, pound with mallet then marinate/season/dredge in breadcrumbs and fry, serving on a bun as a cutlet
Number Of Servings:
Number Of Servings:
2-4 per lb of meat
Preparation Time:
Preparation Time:
45 min plus marinating time
Personal Notes:
Personal Notes:
Gotta get creative with venison!

 

 

 

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