For you venison eaters

[luvjign]

Just wanted to share a simple recipe I've used for years for frying venison. There's no exotic ingredients, but you can cut it with a plastic fork if you follow the directions. It's not for the cholesterol-conscious, but everybody I've cooked it for has raved over it. You'll have to adjust the ingredient amounts accordingly. When your neighbors smell it cooking, they're gonna want to come over for supper. Hope you try it and enjoy


• Deer Steaks (cut ½” thick).
• Yellow Onions
• (cheap) Italian Dressing (Zesty Italian if possible)
• Worcestershire Sauce
• Self Rising Flour
• Black Pepper
• (cheap) Margarine (not butter / it spatters and burns easier than margarine) (enough to keep about ¼” - 3/8” deep in frying pan). (I use Great Value stick margarine from Wal-Mart).
• Teflon coated electric skillet with lid (is better for heat control).
• Cooking temp: 250º - 300º depending on skillet

• Tenderize steaks with meat mallet until extremely thin.
• Pour a small amount of Italian Dressing out to allow for 2-3 ounces of Worcestershire Sauce in dressing bottle. Put cap on, and shake vigorously until mixed. Pour contents into a bowl, and put steaks in making sure they are all submerged. Stir meat around to make sure the marinade is making contact, and steaks are not sticking together. Marinate for at least 3-4 hours in refrigerator …….overnight is better.
• Chop onion into small bits using a chopper or food processor.
• Drain marinade off of meat in colander
• Preheat skillet to 275º, and melt margarine to desired depth.
• Layer onion chips in bed of margarine (I like a fairly solid bed of onions).
• Pepper steaks lightly, and roll in flour.
• Place steaks in skillet, and layer top of steaks with more onion chips.
• Cook (simmer) with lid on skillet slowly until golden brown on bottom. Check carefully by lifting with fork, as crust will try to come off if not done on bottom.
• Gently flip steaks, and brown on other side.
• The key is to cook slowly, and to keep adding margarine as needed so meat is half submerged.
• Remove when done, and lay on plenty of paper towels. It’s greasy!!!
• Remove loose cooked onion chips in skillet if cooking another batch. (These are about as good to eat by themselves as the steaks).

Just add homemade biscuits and rice, and pig-out!!

[joejv4]

Sounds like something I'm gonna have to try. Thanks for sharing!

[jimmydee1]

Pard, I'm all over that one. Sounds too good not to do on a regular basis. I'll let ya know how we do with it. Awsome, man, thanks.

[BR549]

ttt

[Slabo]

Luvjign I think I just gained about ten pounds reading that one, man that sounds great. I love some fried deer steak and i cook duck the same way.

I caught a meat cuber on sale at Cabelas and bought one it is great you can run your deer meat thru it a couple of times and it is ready and tender. I go ahead and freeze mine already tenderized so all you have to do is thaw and cook.

[luvjign]

Luvjign I think I just gained about ten pounds reading that one, man that sounds great. I love some fried deer steak and i cook duck the same way.

I caught a meat cuber on sale at Cabelas and bought one it is great you can run your deer meat thru it a couple of times and it is ready and tender. I go ahead and freeze mine already tenderized so all you have to do is thaw and cook.

Well Slab, like I said in the recipe, it ain't for the die-hard weight watchers. I learned this one from a sweet little old lady (my brother's mother-in-law)about 30 years ago. That family was a duck and deer killin & crappie catchin bunch like no other that lived off of wild game and crappie, and everything they fried was pretty much in margerine except the fish. That's about the only way I cook it. And when I do cook it, it's usually 3 or 4 quart freezer bags full at once. No tellin how many folks have been converted to venison eaters after taking a bite. Although we were a huntin and fishin family, my mom never eat wild game in her life, until I cooked some and carried to her. She couldn't resist. She asked for it regularly after that. It was always the main course for the family Christmas dinner from then on.

Yeah, I've been wanting a good tenderizer for a while. Done missed out on a couple of good deals locally on a commercial one recently........country stores closing down.

The real trick is to tenderize it good and thin, cook it slow (simmer), and don't disturb it until the bottom cooks a good golden brown crust on. Then carefully flip it over to brown the other side. There ain't no popuri out there anywhere that will give off the pleasant smell this stuff does when it's cookin'.......I promise

[limbhook]

I just had to make a copy of that so i can have it handy when i get ready to do up some deer meat. Thanks

[bigfish5]

sounds mmmm mmmmm good!

[duc hntr]

That does sound good, I use a similar recipe, only it calls for olive oil and green and red peppers, I'll have to try it with the butter.

[crappiecrazy]

Luvjigin,
We tried your reciepe at our house tonight, it was great! Thanks,
Crazy