Venison Fingers

Recipe View Heat the oil in a deep skillet or deep fryer to 375 degrees F (190 degrees C). Ensure there's enough oil for the venison strips to float freely. (Approximately 10 minutes)

Recipe View In a mixing bowl, thoroughly combine the flour, Parmesan cheese, and Italian seasoning. This creates the flavorful coating for the venison. (Approximately 2 minutes)

Recipe View Dip each venison strip into the beaten egg, ensuring it's fully coated. Then, immediately dredge the egg-coated strip in the flour mixture, pressing gently to ensure even coverage. (Approximately 10 minutes)

Recipe View Carefully place the coated venison strips into the hot oil, working in batches to avoid overcrowding the skillet or fryer. Fry until golden brown and cooked through, about 2-3 minutes per batch. (Approximately 10 minutes)

Recipe View Remove the fried venison strips with a slotted spoon and place them on a wire rack to drain excess oil. This will help maintain their crispiness. (Approximately 2 minutes)

Recipe View While the venison is frying, prepare the dipping sauce. In a small saucepan over medium heat, melt the brown sugar, stirring constantly to prevent burning. Once melted, whisk in the Dijon mustard until smooth and well combined. (Approximately 5 minutes)

Recipe View Serve the crispy Venison Fingers immediately with the warm brown sugar mustard dipping sauce. Garnish with fresh parsley, if desired.