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Post by olebud on Jan 8, 2019 14:41:50 GMT -5
This is probably pretty close to how you all do it, but just in case!!!
2lbs venison back strap, sliced 1/4” thick
Seasoned flour (I use salt, pepper, onion powder and garlic powder)
3 eggs beaten
1/4 cup milk
Liberal dose of Tabasco
Mix eggs, milk and Tabasco, wisk until combined. Dip venison slices in flour, egg mixture, and flour. Fry in LARD until golden brown, flip and repeat. Cool on paper towels to soak excess oil.
Serve with mashed potatoes, green beans, biscuits and gravy.
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Post by dennis on Jan 8, 2019 15:36:30 GMT -5
What time are we eating?
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Post by olebud on Jan 8, 2019 17:09:18 GMT -5
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Post by hillbill on Jan 8, 2019 20:56:27 GMT -5
I just ate a big bowl of stew the wife made today, deer steak, onions,potatoes,carrots and lots of other stuff thrown in.
GOOOOOD Stuff!!!
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Post by olebud on Jan 8, 2019 22:26:30 GMT -5
Deer stew is one of my absolute favorites! We call it “hamburger stew” because we generally use ground venison
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Post by dannoboone on Jan 9, 2019 11:49:25 GMT -5
The only thing we have fried lately is a half ground pork/half ground
venison which I processed with brat seasoning. The hamburger
venison/pork mixture gets used for various things. Day before
yesterday we polished off a huge pot of chili using it. Yummy.
The wife discovered she can really make chili from scratch by
making her own chili beans in her Instant Pot. What a yummy
savings that turned out to be!
The forecast for this past Friday was 50*.......in NE Iowa! Just
HAD to take advantage of that! Thawed the biggest venison
roast I could find, and marinated it for 24hrs, then it went into
the smoker along with a pork butt roast for a little over four
hours......ohhh, man, is that goooood!
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Post by educatedidiot on Jan 9, 2019 20:36:29 GMT -5
I killed one this past Saturday. 5 of us had Backstraps for supper Saturday night. Sunday, We cooked both rear quarters. Each in a separate crockpot with potatoes, carrots, and onions. One on high and the other on low. The one on high was Sunday supper and the one on low went to work with me Monday evening to feed the crew. My goal was NOT to get all of the processing equipment back out for 1 deer and I succeeded. BTW, I never fillet backstraps. I always cook them full thickness on the grill.
EI
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Deleted
Deleted Member
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Post by Deleted on Jan 10, 2019 22:24:39 GMT -5
I killed one this past Saturday. 5 of us had Backstraps for supper Saturday night. Sunday, We cooked both rear quarters. Each in a separate crockpot with potatoes, carrots, and onions. One on high and the other on low. The one on high was Sunday supper and the one on low went to work with me Monday evening to feed the crew. My goal was NOT to get all of the processing equipment back out for 1 deer and I succeeded. BTW, I never fillet backstraps. I always cook them full thickness on the grill.
EI
I think its going to come together this go round and there will be some meat to clean,so don't bury it just yet...Even if I gotta killa boar hog.... Back to the OP...I love venison fried like that...the only twist is that my college roommates would pulverize each slice with the top of a glass refreshment container before it hits the egg bath and etc....Those were the days,lol..... |
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