As deer season begins to wind down, I hope there are some restocked freezers out there. And if you’re looking for fresh venison recipes, we’ve got you covered. This smothered venison recipe is an all-time favorite and a must try.
I got this recipe from a good friend of mine. He’s a hunting machine with the genetics of a silverback and the linguals of a wild turkey. And the ol’ dude can cook, too! He and his wife had us over for dinner one night, years ago, and his wife fed us this meal. It instantly became one of my favorite wild game meals! They didn’t have a name for it and “that smothered tenderloin thing mom used to make” was a mouthful in itself. So, “Flannery Special,” was born. Like chicken fried steak, but better, this is a regular dish in our house these days.
- 5 lbs of venison cut into 2″ cubes
- 1 large can cream of mushroom
- Seasoned salt
- Salt and pepper
- 1-2 eggs
- Heat your choice of oil in a skillet (med-high) or deep fryer (365 degrees).
- Create your battering station by placing flour on one plate, eggs in a bowl (beaten), and the breadcrumbs/flour mixed on another plate at a ratio of roughly 80/20. Season both plates to taste with the seasoned salt and pepper.
- Roll the venison cubes in the flour, then egg, then the breadcrumb/flour mixture.
- Fry the battered venison until golden brown and the meat is about medium rare (130 degrees).
- Place the medium rare venison into a baking dish and cover with cream of mushroom. Salt and pepper to taste.
- Bake at 400 for 10-15 minutes.
Allow the fried tenderloin to drip dry for a few minute (before placing in the baking dish) by placing it on a roasting basket with either a cookie sheet or layer of paper towels underneath to help prevent sogginess.