Chicken Fried Venison with White Wine Mushroom Gravy and Parsnip Puree

Story by Natalie
Chicken Fried Venison with White Wine Mushroom Gravy and Parsnip Puree
Tap any image to pin it.

Two Christmas’ ago I was nearing the end of my first trimester with my third babe, bouncing around from one festive family gathering to the next and sicker than a dog. We decided to keep the pregnancy a secret until Christmas Eve, so keeping my queasy stomach on the downlow was of the essence. This meant that I had to push through the late night festivities when all I wanted was rest, and had to quietly consume my share of rich foods that graced the tables of these gatherings. Once the secret was out, I refused to eat another helping of anything with gravy, roasted meats, little smokies (I know what you’re thinking), cookies, or any other indulgent dessert for a good long time. My stomach was DONE. I stuck to a mainly vegetarian and ethnic diet for the remainder of the pregnancy.

Last year, even though the child that was once in my womb was now in my arms, the memories were all too fresh, so I held to my vow to eat cleaner and took it really easy. This year, however, I think my appetite for rich food has returned (yes!) and just in time for the arrival of some beautiful venison from Marx Foods in Seattle, WA.


The crispness of the fried meat over a bed of pureed root vegetables is so wonderfully matched with the rich mushroom gravy...

Chicken Fried Venison with White Wine Mushroom Gravy and Parsnip Puree

If you remember the epic breakfast sandwich we made in partnership with them earlier this year, then you know we make a pretty great team. The newest recipe resulting from our partnership is no exception to that. Inspired by a home cooked meal from Le Pigeon chef and dear friend Gabriel Rucker, we present to you Chicken Fried Venison with all the gorgeous fixings your game-loving heart could dream of.

Chicken Fried Venison with White Wine Mushroom Gravy and Parsnip Puree
Chicken Fried Venison with White Wine Mushroom Gravy and Parsnip Puree

Having never worked with venison before, we were thrilled to accept the offer to participate in Marx Foods’ current recipe contest, featuring the richest of red meats. We racked our brains for a couple weeks while trying to concoct the most unique and exciting recipes we could think up, but after one damn good meal at the Rucker’s home, we decided to go a little less fancy and a little more down home and delicious.

Chicken Fried Venison with White Wine Mushroom Gravy and Parsnip Puree
Chicken Fried Venison with White Wine Mushroom Gravy and Parsnip Puree

While we didn't hunt for this lovely game ourselves, we know that there are many of you out there (especially in our beloved Northwest) who currently have your freezers stocked after a successful hunting season and are ready to cook. The preparation method for this venison should become a new yearly tradition for you. It's the kind of dish that loved one will look forward to, and you'll enjoy perfecting over the years. The crispness of the fried meat over a bed of pureed root vegetables is so wonderfully matched with the rich mushroom gravy, that even if you think you want to be healthy this Christmas, you’ll definitely change your mind after giving this a try. After two years neglecting to properly indulge in all the richness and bounty this season has to offer, I came back with a vengeance and ate this glorious dish three times in one week. (Yes, it’s that good.)

Chicken Fried Venison with White Wine Mushroom Gravy and Parsnip Puree

We really hope find inspiration in this recipe, and we hope you go as far as actually cooking it yourself and telling us all about it. We also really hope you look through our photos, drool over this heavenly meal, and then vote for us so that we have the opportunity to bring you even more recipes from all the beautiful ingredients provided by Marx Foods.

Chicken Fried Venison with White Wine Mushroom Gravy and Parsnip Puree

Chicken Fried Venison with White Wine Mushroom Gravy and Parsnip Puree

Serves 2

Chicken Fried Venison

1 lb venison medallions
2 tsp sea salt
2 tsp pepper
2 tsp garlic
1 tsp paprika
1/2 tsp cayenne
1 cup flour
3 eggs
canola or peanut oil
flaked salt
1/4 cup chives, finely chopped

White Wine Mushroom Gravy

2 tbsp butter
2 cups wild mushrooms
1/2 small yellow onion, thinly sliced
1/2 cup white wine
2 cups beef, chicken or vegetable stock
3 tbsp flour
1 tsp fresh thyme
1 tsp sea salt
1 tsp freshly ground pepper

Parsnip Puree

2 lbs parsnips, peeled and cubed
6 tbsp butter
4 roasted garlic cloves
1/4 cup whole milk
salt and pepper to taste

Method

  1. In deep sauce pan, place parsnips and add enough water until covered 1 inch. Bring to a boil and continue to simmer until the parsnips are tender enough to be pierced with a fork. Drain and set aside.
  2. While the parsnips are cooking, mix together garlic, paprika, cayenne, salt and pepper in a small bowl. Then In a shallow bowl whisk flour and 1 tbsp of the spice mixture together. In another shallow bowl lightly beat the eggs.
  3. On a large cutting board, lay the venison down one medallion at a time, cover in plastic wrap and pound with meat tenderizer until ⅓ inch thick all around. Set aside on a plate and continue with each medallion.
  4. Prepare a baking sheet with a cooling rack over it. Working with one medallion at a time, sprinkle the venison with the seasoning mixture, dredge in flour (shaking off excess), then dredge in the beaten eggs, then dredge once more in the flour mixture. Move to the cooling rack. Repeat this step with each medallion and allow to rest for 15 minutes.
  5. While the medallions are resting, start the gravy. Melt butter in a small sauce pan. Saute onions and mushrooms until just tender, about 5-6 minutes. Add fresh thyme and white wine and bring to a simmer. Cook for 5 minutes. In a small bowl whisk the flour with 3 tbsp of the stock, until smooth. Pour the flour mixture into the sauce pan and whisk continually. Add the remaining stock, salt and pepper and whisk over medium heat until thick. Adjust salt and pepper as needed and leave over low heat until ready to serve.
  6. In a large cast iron skillet heat 1 inch of oil until shimmering. Working with only two medallions at a time, gently lower them into the oil. Cook for 3-4 minutes on each side, then move to a paper towel lined platter and sprinkle with flaked sea salt. Repeat with remaining venison.
  7. Move parsnips to a food processor, add all ingredients and run until completely smooth.
  8. To serve, layer the parsnip puree, then chicken fried venison. Top with mushroom gravy and a generous amount of finely chopped chives. Serve immediately.