This southern spinoff is sure to be a new favorite! Nashville Hot Deer Nuggets are the hunters’ new “tastes like chicken” recipe.
For years, I’ve been a “traditionalist” when it comes to backstraps; a little s+p on the grill, butterflied, bacon-wrapped, smothered, etc. But, that changed this year! A random, sideline conversation about grilling at my daughter’s soccer practice led to a delicious local spinoff recipe. Another dad was telling me about how he had recently enjoyed grilled venison backstrap that had been marinated in Allegro’s new Nashville Hot marinade. Ding!! Instantly, the idea hit me to marinade small strips of venison in the same way but, then, fry them in a spicy batter!
At this point, I’ve made these things a handful of times. To be honest, though, it’s so easy that I nailed it on the first attempt. Simple and southern, this is a must try!
P.S. If you’re local, swing in Sweet Jordan’s and pick up a fresh loaf of sourdough to build the perfect basket!
Nashville Hot Deer Nuggets
Ingredients
- 1lb venison backstrap
- 1 bottle Nashville Hot marinade
- 1 box Spicy Chicken Fry Mix
- Oil for frying
Instructions
- Cut the venison backstrap into small "nuggets" (around 2x1 in is my preference) and let them marinade in Allegro's Nashville Hot for at least 1 hour.
- Fill the bottom of a cast iron skillet with about 1 inch of oil ( I use avocado or peanut) and place over medium high heat. While the oil is heating, prepare your battering station by combining 1/4 cup of dry mix* with 1/2 cup of cool water and mixing well. Then place the rest of your dry mix in a container to shake or plate to roll.
- Dip the nuggets in the wet batter, roll/shake in the dry mix, then fry for approximately 3-4 minutes per side. I highly recommend enjoying with pickles!
Notes
* I typically use Zatarain's New Orleans Style Spicy Chicken Fry Mix but Louisiana makes a good one, too. If you want to make your own, just mix flour and your favorite spicy seasoning until you get your preferred level of heat.
Frying Tip
I see it all the time and have done it myself, a lot. When it’s time to fry, break out the paper towels and fold them in layers to soak up the dripping grease. This, in my opinion, isn’t always the best practice. I was in Memphis several years ago and hit up Gus’s World Famous Fried Chicken. If you’ve never been, go! Anyway, while I was there, I noticed them hanging the chicken baskets to “drip dry” when they took them out of the fryer. Obviously, my kitchen isn’t equipped for this level of chicken frying and figure most people’s aren’t either. What I started doing, though, was placing a roasting basket on a cookie sheet. I put the fried goods in the basket and let any excess grease drip off onto the cookie sheet to discard later. No more soggy bottom peel offs!
For more delicious venison recipes, check out Smothered Venison Backstrap, Southwestern Chili, and DIY 50/50 Sloppy Joe.