Venison Fingers


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Venison Fingers

By Sportman's Table Chef Published: July 26, 2013

  • Yield: 8 Servings
  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 60 mins




  1. Heat oil in skillet or deep fryer to 375 degrees F. In a bowl, mix flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in flour mixture to evenly coat. Fry coated venison strips in the hot oil until golden brown. Melt the butter and brown sugar in a saucepan over medium heat, and mix in mustard. Serve as a dipping sauce with venison strips.

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