Description
Crispy, juicy venison nuggets that embody comfort and connection, perfect for gatherings.
Ingredients
- 2 venison steaks (about 1 to 1¼ lb total, cut into bite-sized chunks)
- 1 cup buttermilk
- 1 cup plain breadcrumbs
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- Lard (for frying, enough to fill your skillet about ½ inch deep)
Instructions
- Pat the venison chunks dry with paper towels.
- Place the pieces in a bowl and pour the buttermilk over them, stirring to coat. Let sit for 30 minutes or refrigerate for up to overnight.
- In a shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- Spread the breadcrumbs in another shallow dish.
- Remove the venison from the buttermilk, allowing excess to drip off. Coat each piece first in the seasoned flour, then press into the breadcrumbs until well-covered. Set them aside.
- Pour enough lard into a 10” cast iron skillet to reach about ½ inch deep. Heat over medium until it reaches about 350°F, or until a pinch of flour sizzles when dropped in.
- Fry the venison nuggets in batches, ensuring not to crowd the skillet. Cook for 3-5 minutes per side until golden and cooked through. Adjust heat as necessary to maintain a steady temperature.
- Transfer the cooked nuggets to a paper towel-lined plate and sprinkle with a little extra salt if desired. Serve hot with your favorite dipping sauces.
Notes
Serve with a variety of dipping sauces and fresh herbs for garnish. Store leftovers in an airtight container for up to three days.