Directions:
- Cut roast into 1/2 inch cubes, soak in milk for 2 hours in refridgerator.
- Drain from milk.
- Combine remaining ingrds in large zip lock bag, add venison and toss lightly to coat.
- Fry in a kettle or fryer for 5 mins or until med golden brown.
- Drain and serve before cooled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 118.01 Kcal (494 kJ) | ||
| Calories from fat | 27.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.1g | 5% | |
|---|---|---|---|
| Cholesterol | 0.98mg | 0% | |
| Sodium | 3145.95mg | 131% | |
| Potassium | 131.03mg | 3% | |
| Total Carbs | 18.85g | 6% | |
| Sugars | 2.49g | 10% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 3.7g | 7% | |
| Iron | 1.1mg | 6% | |
| Calcium | 107.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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