Wild In The Kitchen: Venison Fingers

Mike Bolton | December 1, 2017

If you have some picky eaters who won’t eat anything but chicken fingers, they will love these tender venison fingers. This recipe is great with either hindquarter or shoulder meat.

2 lbs. venison hindquarter
2 cups Moore’s Marinade
1 12 oz. bottled beer
1 1/2 cups all purpose flour
Montreal Steak Seasoning
Peanut oil for frying

Using a meat hammer, pound the venison flat and cut into 1-inch wide strips. Sprinkle with seasoned meat tenderizer and Montreal Steak Seasoning. Using a bladed tenderizing tool, thoroughly tenderize the venison strips driving spices into meat. Place in a large plastic bowl and add Moore’s and beer. Cover and refrigerate for at least 4 hours. Remove meat and allow it to dry on paper towel. Place flour into large Zip-Loc bag, and add several pieces of meat at a time and shake thoroughly. Heat oil in a large heavy skillet, and fry meat until golden brown. Save the skillet drippings, add flour from the bag along with milk and stir constantly for a wonderful homemade gravy.

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