How to make it

  • Soak the venison in water for 15 minutes or so, rinse and soak a little while longer, till the water starts getting clearer... the point is to get the blood out of the meat, so it doesn't taste so "gamey". Some people soak venison in buttermilk in the fridge overnight. Some people pack it in a cooler on ice for 5 days, draining the water and replacing the ice every day. I'm not that patient... but it does make it taste great!
  • Ok, next step requires a cutting board or butcher block, plastic wrap and a meat mallet. This is the fun part! Take one piece of meat at a time, wrap in plastic wrap leaving room for the meat to expand or spread out, lay it on the butcher block and beat the devil out of it, flip it over and do it again, till you have a consistent, thin, tenderized piece of meat. Now do the rest of em' the same way.
  • Marinate meat in a couple tablespoons of Dale's, just enough to add a little flavor, too much is overpowering and salty.. a little goes a long way.
  • Refrigerate meat till ready to fry.
  • In a shallow bowl, beat 1 or 2 eggs with a little water till it's a smooth consistency.
  • In another shallow bowl put about a cup of flour.
  • Heat a large cast iron skillet with vegetable oil, about and inch deep, over medium high heat.
  • Ok, on this next part, if you get in a rhythm and make sure you use one hand for dry and one hand for wet, it will make for less mess and a much smoother process. In my kitchen, the most available workspace is to the right of the stove with a small amount of space on the left of the stove.... so from left to right I have the a platter lined with paper towels, my hot skillet on the stove, then the flour bowl, then the egg bowl, then the meat. So I will be working from right to left.
  • So, I take the first piece of meat in my right hand, dredge with egg and drop it in the flour bowl. With my left hand I coat it with flour, flipping it a couple times, shake it off and place it in the hot skillet. Repeat with the next piece in the same manner placing the meat in a circle around the pan so that you know which piece you put in first. By the time the pan is full, the first piece should be ready to flip. You'll know it's ready to flip when the edges start turning brown. Use tongs, not a spatula, so you're less likely to splash the grease.
  • When the first piece is done, remove it from the pan and place on the paper towel lined platter, if you want salt and pepper, season it while it's hot. Add the next piece of meat to the pan and continue this assembly line process till all the meat is cooked.
  • Serve with mashed potatoes, homemade gravy, english peas, biscuits and sweet tea.

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    " It was excellent "
    cookingforfun ate it and said...
    Love venison. 5 from me
    Was this review helpful? Yes Flag

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