So, way back when, a lady got all fired up when she found out her man had been stepping out on the weekend. Hoping to put him in the hot seat, she cooked him up some delicious fried chicken…with a secret punch. She added all kinds of spices to crank the heat up and really teach him a lesson. But his reaction wasn’t what she had expected. Not only did he love this spicy concoction, he turned the recipe into a world-famous dish that is now known as Nashville Hot Chicken.
Staying true to my Tennessee roots, this southern spinoff is sure to be a new favorite! Nashville Hot Deer Nuggets are the hunters’ new “tastes like chicken” recipe.
For years, I’ve been a “traditionalist” when it comes to backstraps; a little s+p, on the grill, butterflied, bacon-wrapped, smothered, etc. But, that changed this year.
A random, sideline conversation about grilling at my daughter’s soccer practice led to a delicious local spinoff recipe. Another dad was telling me about how he had recently enjoyed grilled venison backstrap that had been marinated in Allegro’s new Nashville Hot marinade. Ding!!
Instantly, the idea hit me to marinade small strips of venison in the same way, then fry them in a spicy batter.
At this point, I’ve made these things a handful of times. To be honest, though, it’s so easy that I nailed it on the first attempt. Simple and southern, this is a must try.
Frying Tip
I see it all the time and have done it myself, a lot. When it’s time to fry, break out the paper towels and fold them in layers to soak up the dripping grease. This, in my opinion, isn’t always the best practice. I was in Memphis several years ago and hit up a local hot chicken joint. While I was there, I noticed them hanging the chicken baskets to “drip dry” when they took them out of the fryer.
Obviously, my kitchen isn’t equipped for this level of chicken frying, and I figure most other people’s aren’t either. What I started doing, though, was placing a roasting basket on a cookie sheet. I put the fried goods in the basket and let any excess grease drip off onto the cookie sheet to discard later. No more soggy bottom peel offs!
Ingredients
- 1lb venison backstrap
- 1 bottle Nashville Hot marinade
- 1 box Spicy Chicken Fry Mix
- Oil for frying
Directions
- Cut the venison backstrap into small “nuggets” (around 2×1 inch is my preference) and let them marinade in Allegro’s Nashville Hot for at least 1 hour.
- Fill the bottom of a cast iron skillet with about 1 inch of oil (I use avocado or peanut) and place over medium high heat. While the oil is heating, prepare your battering station by combining 1/4 cup of dry mix with 1/2 cup of cool water and mixing well. Then place the rest of your dry mix in a container to shake or plate to roll.
- Dip the nuggets in the wet batter, roll/shake in the dry mix, then fry for approximately 3-4 minutes per side. I highly recommend enjoying with pickles!
