Southern Fried Venison Tenderloin!

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Nothing tastes better than a delicious fried deer tenderloin. The best part? Nothing is easier to make. Don't fear using your valuable tenderloin on this recipe, trust us, its worth it!

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Ingredients:

Deer Tenderloin (as much as you need for your family)

Flour (all purpose works great)

Eggs

Salt

Pepper

A delicous cajun seasoning

Oil (Vegetable is fine)

Milk

Dale's seasoning marinade

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You want to cut your tenderloin into nuggets about the size your thumb. Make sure you have the venison rinsed well and clean. (Pro Tip: Let it soak in salt water overnight the night before) 

 

Once you have your tenderloin cut, drop it into a mixing bowl or pan and let it soak in the Dale's seasoning for about 15 minutes. You dont need a lot of the Dale's because it goes a long way. Just enough to make sure its evenly covering each piece. (Pro Tip: You can stir the meat around with a thin layer of Dale's at the bottom of the bowl, not all of it has to be covered completely)

 

Set the meat out on a plate and let some of the excess marinade drain off.

 

Take a ziploc bag or covered bowl (preferably something you dont mind shaking around) and fill it with about a cup and a half of flour. Add 1 tbsp salt, 1 tbsp pepper, and a couple tablespoons of cajun seasoning. Shake well to mix all dry ingredients.

 

In a seperate small bowl, beat two eggs briskly. Get it whipped up good.

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After you are done marinating, toss a few pieces, typically 5 or 6, of the deer meat into the flour bag. Shake well. Set them out once coated and let them lay seperately on a baking sheet. Do this until all the meat is coated with flour layer 1.

 

Next, you will need to put your meat in the fridge, coated like said above, for about half an hour. Just enough to chill and solidify the first layer of batter. 

 

 While waiting for the deer to chill, turn your fryer on about 375 degrees or heat oil in a skillet to around the same temp. Depending on how long it will take your oil to heat, via your preferred method, try and time it getting hot with the deer coming out of the fridge.

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Once you remove the deer from the fridge you need to get your flour bag out and ready and also get your eggs over and near the flour bag/bowl. You will now put each individual piece into the egg mixture and then toss it into the bag of flour for a second coating. I usually egg-coat about 5-6 pieces at a time and then really shake the bag/bowl. You want to coat it well.

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Once those pieces are coated they need to be gently placed into the oil. If a deep fryer, give it just about 4-5 minutes until its good and browned, but dont burn them! If in a skillet, you may have to flip each piece, cooking it about 2-3 minutes on each side. (Pro Tip: I typically have a paper plate with several paper towels on it to lay the cooked deer on to drain the hot oil off of. 

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That'sit! You don't need any sauces, but a good side of fried potatoes doesn't hurt! Thanks for reading. If you have questions please feel free to contact us at neadeerman@gmail.com! Enjoy and Good Luck in the Woods!

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