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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.


Duration: 1 hour           Serves: 8
  • 2 lbs. venison backstrap
  • 1 cup milk
  • 2 cups all-purpose flour
  • 2 tbsp. salt
  • 1 tbsp. ground black pepper
  • 3 cups vegetable oil
  • 1 box panko bread crumbs
  • 1 Cup of Ketchup
  • 2 tbsp. Worcestershire Sauce
  • 2 tbsp. Tabasco


  1. Clean and remove the silver skin from the backstrap and cut it into 1/4 inch thick pieces.                                                      
  2. Heat vegetable oil in a frying pan to 325 degrees F.                  
  3. Mix the eggs and milk in a bowl. In a separate bowl mix the flour and box of Panko bread crumbs together.                        
  4. 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.                                                                                           
  5. 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.                                                            
  6. 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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