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Venison Fondue

This healthy recipe comes from NDSU Extension Service.

Ingredients

  • Venison steaks, chops or other tender cut
  • Peanut oil
  • Fondue sauce
  • Steak sauce or garlic butter sauce

Directions

Heat 2 to 3 inches of peanut oil in fondue pot to a temperature of 380 degrees (or when a 1-inch cube of bread toasts in 40 seconds). Cut venison into 1-inch cubes. Using fondue forks (table forks get too hot), dunk cubes of venison into oil for about 1 minute, depending on the degree of doneness preferred sauce.
Note: Peanut oil is preferred for fondues because of its flavor and other properties. Melted shortening or other vegetable oils may be substituted.

 

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