Fried Venison Escalopes

    (52)
    2 hours 50 min

    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.


    46 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (52)

    Reviews in English (42)

    by
    185

    I am a chef on a south Texas deer ranch and I always chicken-fry the backstrap. I cook it the same, but chop it differently. I cut the backstrap into 3 inch chunks and pound it flat just like a chicken fried steak. Soooo good!!  -  06 Jan 2009  (Review from Allrecipes US | Canada)

    by
    87

    This was awesome! The only modification I made was to use Tony's Season Salt rather than plain salt.  -  16 Mar 2008  (Review from Allrecipes US | Canada)

    by
    53

    This recipe was exceptional! A definitel keeper. We do not often get vension, so I had no idea how to cook it. My neighbor gave it to me and I was not too thrilled with the way he told me to cook it, so I searched for other recipes. We finished almost all that I cooked. I did find that it was rather labor intensive, though. It took longer than the recipe said it would, but was worth the effort. It had an excellent flavor and was ultra-tender. I did use less black pepper and it was plenty spicy enough. I do not think it would have been way to spicy otherwise. Can hardly wait to cook it again! I look forward to trying the venison roast recipes that I found also. Thanks for the great recipe!  -  05 Dec 2008  (Review from Allrecipes US | Canada)

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