Tag Archives: deer

Mustard Fried Venison | The Sportsman’s Table

Mustard Fried Venison

By: Ansley Turnblad


  • Venison cube steak (4-6 pieces)
  • 1/2 cup yellow mustard
  • 3 cups of Adluh all-purpose flour
  • Peanut oil
  • Salt and Pepper 
  • Deep Fryer


Marinate venison, vinegar, mustard, and pepper in the refrigerator 4-6 hours in an airtight container. 

Add oil to deep fryer and preheat to 375 degrees.

When oil is ready, remove venison from marinade and dredge individual pieces in flour until thoroughly coated.

Gently submerge 2 pieces of venison in deep fryer and cook for 3-4 minutes or until golden brown. 

Remove from oil and drain on paper towels.

Add salt to taste and Enjoy!

Kansas Deer Hunting

Bob is in Kansas for hopefully an opportunity to kill a big buck from this part of the country. Also on this week’s “Sportsman’s Table” we feature another South Carolina certified shrimp recipe.

Roast Venison Back Strap

Here’s a great way to cook your back strap during deer season from Chef Kathleen Hassett!

3 pounds venison back strap (tenderloin) — with all silver skin removed

2 tablespoons olive oil
1 teaspoon sea salt 

     ¼ teaspoon basil

     ¼ teaspoon marjoram
1/2 teaspoons black pepper
1 tablespoons fresh rosemary, chopped 

     1 tablespoon fresh thyme
1 tablespoon garlic, minced

1 pound bacon
1 white onion, sliced

Add sea salt, basil, marjoram, and pepper into a spice grinder and pulse to combine into a fine grind.
Heat olive oil in a large saute pan.
Season back strap with the seasoning mixture; add to pan and sear well on all sides. Remove from pan and rub with rosemary, thyme and garlic.
Wrap back strap with bacon and place on a baking pan, on a thin layer of sliced onion.
Place into a 300-degree oven and roast to an internal temperature of 135 degrees for medium rare.
Remove from oven and place onto a cutting board. Let rest for 10 minutes at room temperature.
Remove bacon and slice into 8 portions.


Venison Red Wine Jus

Servings: 8


bacon (chopped) 1 tbl  
shallot (chopped) 1 ea  
carrot (chopped) 1 1/2 oz  
garlic (chopped) 1 tsp  
celery (chopped) as needed  
onion (chopped) 1 oz  
wine, red 1/2 pt  
Veal Stock (can use venison stock) 16 fl oz  


1 In a medium saucepan, render the bacon over low heat. Add the shallots, carrot, garlic, celery and onion; cook until tender.
2 Add the red wine and reduce to a glaze.
3 Add the stock and reduce by two-thirds. Pass through a fine strainer and check the consisten-cy. Return to the saucepan and reduce further if necessary.