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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. venison steak (steak from the hind quarter or shoulder recommended)
- 1/2 cup cooking oil
- 1 1/2 cups buttermilk
- 2 large eggs
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. salt (plus more for seasoning venison)
- 1 tsp. ground black pepper (plus more for seasoning venison)
- 1/4 tsp. ground sage
- 1/4 tsp. cayenne pepper
- 1/4 cup flour
- 1/4 cup butter
- 2 cups milk
- fresh ground pepper (to taste)
- salt (to taste)
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NutritionView More
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780Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories780Calories from Fat420 |
% DAILY VALUE |
Total Fat47g72% |
Saturated Fat12g60% |
Trans Fat |
Cholesterol155mg52% |
Sodium2240mg93% |
Potassium580mg17% |
Protein20g |
Calories from Fat420 |
% DAILY VALUE |
Total Carbohydrate68g23% |
Dietary Fiber3g12% |
Sugars12g |
Vitamin A10% |
Vitamin C8% |
Calcium50% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Kim York a year ago
There’s just no way that picture came from this recipe. If you even just look at the breading that you make - it’s so few ingredients and low amounts of the ingredients - the venison just ended up tasting like oil and there was barely any batter that stuck.