Venison Nuggets

Delightful crispy bites of venison, coated in seasoned flour and breadcrumbs, perfect for appetizers or main courses.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: American

Calories: 375

Main Ingredients

2 steaks venison steaks (about 1 to 1¼ lb total, cut into bite-sized chunks) Provides a rich, gamey flavor.
1 cup buttermilk Tenderizes the meat and infuses moisture.
1 cup plain breadcrumbs Creates a satisfying crunch.
1 cup all-purpose flour Base coating for the nuggets.
1 teaspoon salt Enhances overall flavor.
½ teaspoon black pepper Adds a subtle kick.
1 teaspoon paprika Brings warmth and color.
½ teaspoon garlic powder Adds aromatic depth.
½ teaspoon onion powder Adds savory sweetness.
¼ teaspoon cayenne pepper (optional) For a hint of heat.
as needed Lard For frying, enough to fill skillet about ½ inch deep.

Preparation

Pat the venison chunks dry with paper towels.
Place the meat in a bowl and pour in the buttermilk. Stir gently to coat and let sit for 30 minutes or refrigerate overnight.

Coating

In a shallow dish, combine flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix well.
Spread breadcrumbs in another shallow dish.
Coat marinated venison in the seasoned flour, then press into the breadcrumbs until well-coated.

Cooking

Pour lard into a 10” cast iron skillet to reach about ½ inch deep and heat over medium heat until it reaches about 350°F.
Fry the venison nuggets in batches for 3-5 minutes per side, or until golden brown and cooked through.
Transfer cooked nuggets to a paper towel-lined plate to drain excess oil. Sprinkle with extra salt if desired.

Serving

For a deeper flavor, add spices to the buttermilk. Consider using panko breadcrumbs for extra crunch.