Mentioned these a few days ago on the Carnivore diet thread from @FEENIX and mentioned I would share it.
For the flour, I use unbleached whole wheat flour, and season it with Kinders Santa Clara seasoning or All Purpose seasoning, they both taste great, but careful, don't over do the seasoning, just a bit is all you need.
Fot the bread crumbs, I mix Italian bread crumbs with panko Italian crumbs, and also add a bit of the Kinders seasoning.
I cut the venison loin in finger size pieces, dip them in the flour, then the egg wash, and finally on the crumbs. I don't use lots of oil, I use a small pot with about a 1/4" of oil, and fried for a few seconds on each side, just enough to give the crumbs a brown color, so they end up at, or just a bit past medium rare.
My wife does not eat fried foods, but these are an exception, and pair them with a red wine or your favorite beer.
For the flour, I use unbleached whole wheat flour, and season it with Kinders Santa Clara seasoning or All Purpose seasoning, they both taste great, but careful, don't over do the seasoning, just a bit is all you need.
Fot the bread crumbs, I mix Italian bread crumbs with panko Italian crumbs, and also add a bit of the Kinders seasoning.
I cut the venison loin in finger size pieces, dip them in the flour, then the egg wash, and finally on the crumbs. I don't use lots of oil, I use a small pot with about a 1/4" of oil, and fried for a few seconds on each side, just enough to give the crumbs a brown color, so they end up at, or just a bit past medium rare.
My wife does not eat fried foods, but these are an exception, and pair them with a red wine or your favorite beer.
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