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Thread: Deer Nuggets

  1. 11-29-2016, 09:01 PM #1
    petroid
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    Deer Nuggets

    A coworker shared this recipe and I tried it tonight. Super simple and very tasty!

    Cut venison into small cubes like chicken nuggets or popcorn chicken
    Dredge in beaten egg and seasoned flour
    Deep fry 2-3 minutes
    Enjoy!

    First impression is texture similar to fried chicken livers but so much better!
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  2. 11-29-2016, 11:32 PM #2
    MaryB
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    Try deep frying a deer steak(or beef) sometime! Crispy brown exterior and rare center... good eats in moderation!
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  3. 11-30-2016, 04:06 AM #3
    kentuckyshooter
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    Don't mean to hijack the thread but when I read the title I though, Deer nuggets, is that anything like lamb fries? Sorry in advance for going there. Guess I've watched one to many Cheevy Chase movies lol.
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  4. 11-30-2016, 11:48 AM #4
    borg
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    What part of the chicken do the nuggets come from? I didn't know they had any. LOL
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  5. 11-30-2016, 03:46 PM #5
    Geezer in NH
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    Quote Originally Posted by borg View Post
    What part of the chicken do the nuggets come from? I didn't know they had any. LOL
    There fused!!!
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  6. 11-30-2016, 04:08 PM #6
    John Allen
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    Quote Originally Posted by petroid View Post
    A coworker shared this recipe and I tried it tonight. Super simple and very tasty!

    Cut venison into small cubes like chicken nuggets or popcorn chicken
    Dredge in beaten egg and seasoned flour
    Deep fry 2-3 minutes
    Enjoy!

    First impression is texture similar to fried chicken livers but so much better!
    I am gong to try this. It sounds great.
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  7. 11-30-2016, 04:16 PM #7
    richhodg66
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    My opinion, but venison makes the best chicken fried steak, I try to eat it as often as I can. This sounds similar. I have a lot of stew meat cut up, might give this a try, never thought of it before.
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  8. 11-30-2016, 04:41 PM #8
    Smoke4320
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    even better if you add about 1 teaspoon of tony chachere's creole seasoning to the breading mix
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  9. 11-30-2016, 09:48 PM #9
    petroid
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    Quote Originally Posted by Smoke4320 View Post
    even better if you add about 1 teaspoon of tony chachere's creole seasoning to the breading mix
    Bread it however you like. The egg made a big difference on the breading, without the egg it mostly washed off but the egg made it fluffy and crispy. I suppose you could even make them like buffalo wings, buy why ruin good venison
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  10. 12-01-2016, 11:43 AM #10
    Blackwater
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    I believe I could eat this like popcorn ..... just not as much as I used to do with the popcorn!
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  11. 12-01-2016, 11:56 AM #11
    frankenfab
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    Yes, I like to carve up the ham like that, bread, fry, and dust with Cavender's Greek Seasoning. ALMOST as good as tenderloin.
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