Venison Nuggets

Step aside, chicken! These homemade venison nuggets are a fun and simple entrée, perfect for dunking in your favorite sauce.

👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Laura📖 castironskilletcooking

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
skillet

📝 Preparation Steps

Pat the venison chunks dry with paper towels. Place them in a bowl and pour in the buttermilk. Stir to coat and let sit ⏱️ 30 minutes (or refrigerate up to overnight).

buttermilk (see notes below on making your own)1 cup

In a shallow dish, combine the flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne. In another shallow dish, spread out the breadcrumbs.

salt1 teaspoonpaprika1 teaspoon

Remove venison from the buttermilk mixture, letting excess drip off. First coat each piece in the seasoned flour, then press into the breadcrumbs until well coated. Set aside.

buttermilk (see notes below on making your own)1 cup

Pour enough lard into your 10″ cast iron skillet to reach about ½ inch deep. Heat over medium until it reaches about 350°F or until a pinch of flour sizzles when dropped in.

Lard (for frying (enough to fill your skillet about ½ inch deep))

Fry venison nuggets in batches, making sure not to crowd the skillet. Cook ⏱️ 3-5 minutes per side until golden and cooked through. Adjust the heat as needed to keep the temperature steady.

Transfer cooked nuggets to a paper towel–lined plate. Sprinkle with a little extra salt if desired. Serve hot with your favorite dipping sauces like ketchup, BBQ sauce, or honey mustard.

salt1 teaspoon

Nutrition Facts

calories

556 kcal

fat Content

21 g

serving Size

1 serving

fiber Content

2 g

sugar Content

5 g

sodium Content

908 mg

protein Content

43 g

trans Fat Content

0.1 g

cholesterol Content

96 mg

carbohydrate Content

47 g

saturated Fat Content

4 g

unsaturated Fat Content

15 g

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