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There are so many ways to process your game. You can turn it into polish sausage, summer sausage breakfast sausage , hamburger, steaks, jerkey and on and on etc. So many ways. My personal favorite is getting the backstrap and deep frying it.
Ingredients
Duration: 1 hour Serves: 8
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2 lbs. venison backstrap
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1 cup milk
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2 cups all-purpose flour
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2 tbsp. salt
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1 tbsp. ground black pepper
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3 cups vegetable oil
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1 box panko bread crumbs
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1 Cup of Ketchup
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2 tbsp. Worcestershire Sauce
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2 tbsp. Tabasco
Directions
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Clean and remove the silver skin from the backstrap and cut it into 1/4 inch thick pieces.
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Heat vegetable oil in a frying pan to 325 degrees F.
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Mix the eggs and milk in a bowl. In a separate bowl mix the flour and box of Panko bread crumbs together.
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Soak the deer nuggets in the egg and milk mix. Then mix them in the flour and bread crumb mix. Shake off all excess flour.
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Fry them up until they are floating and are golden brown on all sides, about 3-4 minutes. Drain the fried deer nuggets on paper towels and serve.
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For the dipping sauce. Get the cup of ketchup and and 2 tbsp. of Worcestershire sauce and some tabasco. If you like you can add some lemon pepper or more tabasco. That is my special Deer Nugget dipping sauce.






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