Post by bakaboy on Jul 13, 2015 18:59:02 GMT -5
My mother had 9 kids so she did most of her cooking on high heat or in a big pot. She was good at a few things that satisfied everyone, and one of those were her deer steaks. I use this recipe to cook most of my deer. When I cut up a deer here in Hawaii, it has not been hung up to age. Luckily the Axis deer are still fairly tender and very tasty. I cut all deer into large roast chunks, then just suck the air out of normal freezer bags to freeze. I used to use fancy bags with air-sucking machines, but we generally eat every deer within two months so freezer bags are good enough. I take out a deer roast from the freezer and let it just begin to thaw out -- probably about 2 hours sitting on the counter. I then use a very sharp knife to carve off fairly thin slices of meat -- too thin to cut easily after the deer has thawed out. I heat about 1/3 inch of oil until it is almost smoking hot. Meanwhile I take a fresh farm egg from our chickens out back and mix it with a bit of milk and some Oyster Sauce (an Oriental stuff, but soy sauce will work if you don't have it). Mix this up very well by whipping it with a fork. dip each deer steak into the egg mix, then into a bowl of 1/2 fine bread crumbs and 1/2 flour. Throw in only enough steaks to not cool the oil down too much. Flip the steaks when very brown on each side. Fork the steaks onto a dish with two layers of paper towel to soak up any excess oil. I guess I cook all my fish this way too.
