Steps to Prepare Canning Venison Chili

Venison Fingers

1 796 ml canned whole tomatoes.

Recipe Summary Venison Fingers

This is great for either appetizer or as a meal.

Ingredients | Canning Venison Chili

1 quart oil for frying

2 cups all-purpose flour

1 ½ cups Parmesan cheese

¼ cup Italian seasoning

1 pound venison steaks, cut into strips

1 egg, beaten

1 cup prepared mustard

1 cup brown sugar

Directions

Heat the oil in skillet or deep fryer to 375 degrees F (190 degrees C).

In a bowl, mix the flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in the flour mixture to evenly coat.

Fry coated venison strips in the hot oil until golden brown.

Melt the brown sugar in a saucepan over medium heat, and mix in the mustard. Serve as a dipping sauce with venison strips.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Info | Canning Venison Chili

prep: 15 mins cook: 15 mins total: 30 mins Servings: 8 Yield: 8 servings

TAG : Venison Fingers

Appetizers and Snacks, Meat and Poultry,

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