Fried Venison Escalopes

    Fried Venison Escalopes


    46 people made this

    About this recipe: A twist in the classic breaded meat escalopes. Venison is dipped in beaten egg, dredged in flour and then deep-fried until crunchy. Serve with rice, mashed potatoes or anything you fancy.

    Serves: 8 

    • 1 (900g) venison steak, cut into 5mm thick slices
    • 475ml milk
    • 2 tablespoons hot pepper sauce
    • 2 eggs
    • 120ml milk
    • 375g plain flour
    • 2 tablespoons salt
    • 1 tablespoon ground black pepper
    • 700ml vegetable oil for frying

    Prep:1hr30min  ›  Cook:20min  ›  Extra time:1hr marinating  ›  Ready in:2hr50min 

    1. Place the venison into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
    2. Heat the vegetable oil in an deep fat fryer or deep frying pan to 170 degrees C.
    3. In a shallow bowl, beat together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.
    4. Dip the venison into the flour, then into the egg and milk, then back into the flour. Shake off excess flour.
    5. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on kitchen towels before serving.

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