Venison poppers!

Read Time:1 Minute, 33 Second

A simple recipe for venison poppers and a pepper mayo dipping sauce. For the venison I used tenderloins as my preferred cut. Tenderloin is a very beautiful cut of meat, and as the name suggests its very tender.

Ingredients:

500gm venison
1 cup plain flour
1 egg
½ cup milk
4 tablespoons Carnivore Collective Venison Seasoning https://carnivorecollective.com.au/shop/carnivore-collective-hunters-series-venison-rub-180gms/

Pepper mayo dipping sauce:

½ cup mayonnaise
1 tbsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp cayenne pepper

Oil for frying
Chips for serving

Method:

Mix all your ingredients together for your pepper mayo dipping sauce. Once combined place in the fridge till ready to serve.
Remove any silver skin from your venison. Silver skin will not breakdown and will be very chewy.
Cut your venison in to small bite size chunks.
Mix your flour and seasoning together. In a separate bowl mix your egg and milk together.
Roll the venison in flour mix, then place in the egg wash and cover. Remove from the egg wash and place again in the flour and cover patting softly to ensure it sticks.
Remove the venison from the flour mix and complete the process until all the venison has been covered.
Heat your oil in your cooker to shallow fry or air fry if preferred.
Once oil has come to temp place in half the batch of venison to cook. Do not over crowd or the temp of the oil will drop too much. Cook for 2 min then turn.
Cook for a further 2 min then remove from the oil and drain on paper towel.

Serve your venison poppers with your dipping sauce and chips.

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