Recipe

Country Fried Venison Recipe

Add Step-by-Step Photos	Itsjustjuwah / All my dishes 1 year ago I do beef and pork the same way... but when the neighbor gets a deer and runs out of room in his freezer... we do venison! And boy, is it good! Prep:20m Cook:20m Servings:4	Itsjustjuwa
	country fried venison

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Ingredients

Venison Steaks or Tenderloin

Dale's Steak Sauce

egg

self rising flour

salt and pepper to taste

oil

Directions

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 an 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 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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Comments

knoxcop 1 year ago said:
Hooo-eeey! Yeah, you ain't talkin' turkey, either! This is the way to DO it right when it comes to deer meat! I gladly take deer meat any time my hunting guys go. I have a little piece of roast in the freezer right now, matter of fact. Might be time to fire up the old cast iron skillet and make it a happy Friday 'round here! LOL Great post---thanks!--Kn0x--

jencathen 1 year ago said:
Yummy! I don't know anyone around here who hunts so I have no way of getting fresh venison. :( We used to have it growing up all the time as my Daddy went hunting regularly.

This sounds so good, my mouth is watering! Great directions too!

grandmacooks 1 year ago said:
I don't have any deer hunters around either, but I have eaten deer meat cooked by ladies who knew how to cook it, and it was wonderful! I can tell just from reading this recipe that you belong in that select group!

lumpy1 1 year ago said:
I did something like this once with a marinade sauce but i dindnt think of breading them first. what a great idea. i bet that makes it more tender. holly

dynie 1 year ago said:
Exactly! I like that you tell people that the venison doesn't have to be "gamey"! I like to do the soak, then marinate it for overnight -24 hours...
I added this to the Venison in the Kitchen group.

nighttunes 11 months, 1 week ago said:
Excellant recipe...thanks for the soakin tip...have to try this

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