Buffalo Wings Venison Style

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Game day appetizers are one of my favorite things, and buffalo wings are one of my favorite indulgences. I wondered if I could make them with venison instead of chicken (wingless, of course). The result was a very tasty, although slightly messy, treat. A word of warning…use parchment paper otherwise they will stick to the baking sheet and won’t look very pretty (although they’ll taste great)!

Recipe: Buffalo Venison Tenders

Summary: spicy and tender Buffalo tenders with venison rather than chicken

Ingredients

  • 12 ounces venison steak, cut into 2-inch pieces
  • 1/2 cup Louisiana hot sauce
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 3/4 cup bread crumbs
  • 2 egg whites, beaten
  • 1 tablespoon water
  • Blue Cheese dipping sauce (recipe below)

Instructions

  1. Marinate the venison in the hot sauce for ½ hour.
  2. Preheat oven to 350 degrees.
  3. Place parchment paper on a baking sheet.
  4. In a baggie, mix together flour, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon salt. Shake the venison pieces with the seasoned flour.
  5. Beat egg whites with 1 tablespoon water, and place egg mixture in a shallow dish or bowl.
  6. Put bread crumbs in a shallow dish.
  7. Dip seasoned venison in egg mixture, then roll in the bread crumbs.
  8. Place on prepared baking sheet. Bake for about 6 minutes in the preheated oven. Use tongs to turn pieces over. Bake 5 minutes longer, or until venison is slightly firm when pressed.
  9. Serve with dipping sauce and celery sticks.

Cooking time (duration): 15

Number of servings (yield): 6

Meal type: appetizers

Recipe: Blue Cheese Dipping Sauce

Summary: easy to make blue cheese dressing for chips, buffalo tenders, or salads

Ingredients

  • 1/4 cup crumbled blue cheese 2 tablespoons buttermilk 1/2 cup light sour cream 1/4 teaspoon freshly ground black pepper

Instructions

  1. In a small bowl, combine and ingredients and stir until well mixed. Cover and set in refrigerator until ready to eat. This dressing will last for about 1 week.

Cooking time (duration): 5

Microformatting by hRecipe.

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