Venison Fingers with Country Gravy
I like big bucks and I can not lie! This back home country meal with thick double breaded crispy venison is a hunter’s dream. Smother on the country gravy and you will hit that target every time!
1 Lb Venison Round
3 C Flour
2 C Buttermilk
3 T Wild Game Hunter's Blend
6 Oz Breakfast Sausage (No Casing)
2 T Butter
1/4 C Flour
2 C Heavy Cream
1/4 C Buttermilk
1 t Kosher Salt
1 T Black Pepper
In a medium sized sauce pot, cook and crumble the breakfast sausage over medium/high heat.
Once fully cooked, add butter and melt.
Add ¼ Cup flour and cook for 2 minutes, stirring constantly. This makes the roux to thicken the sauce.
Slowly add the heavy cream while stirring to combine well.
Bring to a simmer. Season with salt and pepper. Then add the ¼ cup of buttermilk.
Reduce heat to simmer.
Preheat fryer to 350 degrees.
Combine 3 cups of flour and 3 TB of Wild Game in a bowl set for breading.
Pour remaining buttermilk into a bowl for soaking the meat.
Cut the venison into strips.
Place the meat in the buttermilk. Then dredge in the flour. Place back in the buttermilk and then again into the flour for a double dredging.
Place the dredged venison strips into the fryer and cook for 4-5 minutes, or until the breading is crisp.
Remove from the fryer and place on a towel lined plate to remove excess fat.
Serve the venison fingers hot with a side of country gravy for dipping.