Country Fried Venison Food

COUNTRY-FRIED VENISON

Steps:

• Cut tenderloin into eight steaks. In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce, butter and Liquid Smoke if desired. Add steaks; seal bag and turn to coat. Refrigerate for 2 hours., In a shallow bowl, combine egg and buttermilk. In another bowl, combine flour and seasoned salt. Drain steaks, discarding marinade. Dip steaks in buttermilk mixture, then roll in flour mixture. , In a large skillet over medium-high heat, cook steaks in oil for 12-14 minutes or until a thermometer reads 160°, turning occasionally.

FRIED VENISON BACKSTRAP

Steps:

• Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
• Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.
• Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.

FRIED VENISON

Steps:

• Defrost venison over night in cola.
• Rinse in water.
• Put in colander to drain.
• Tenderize.
• Cut into strips 1 1/2 x 3".
• Put in Carnation evaporated milk.
• Dredge in flour seasoned with salt,pepper,garlic powder.
• Drop in HOT peanut oil temperature 350°-375° degrees just till batter is set 10-12 seconds.
• Remove and place in open pan 9 x 13" put in oven for 45 minutes at 350°.
• ***If left in oil too long becomes tough***.
• If unfrozen venison being used, put in cola over-night. Cooking time is time in OVEN.

BUBBA'S COUNTRY-FRIED VENISON STEAK

Steps:

• Combine 1 1/2 cups flour and 1/4 teaspoon of the black pepper. Sprinkle one side of meat with the House Seasoning and the other side with the Seasoned Salt. Dredge the meat in the flour mixture. Heat 1/2 cup oil in a heavy skillet over medium-high heat, add two of the venison steaks, and fry until nice and brown, 5 to 6 minutes per side. Repeat with the remaining steaks, adding up to 1/4 cup oil, as needed.
• When all the steaks are cooked, make the gravy: Add the 2 tablespoons of flour to the pan drippings; stir in the remaining 1/4 teaspoon pepper, and the salt. Stir until the flour is medium brown and the mixture is bubbly. Slowly add the water and the Accent (if using), stirring constantly. Return the steaks to the skillet and bring to a boil; reduce the heat, place the onions on top of the steaks, cover, and simmer for 30 minutes.

MARLBORO COUNTRY CHICKEN FRIED STEAK (COUNTRY FRIED)

Steps:

• Trim steak, cut into 6 to 8 smaller pieces and pound thin.
• Combine milk, green Tabasco sauce, and salt in one bowl. Add 1 cup of flour to a second bowl. Combine remaining flour, paprika, garlic, salt and pepper in a third bowl.
• Coat steak in first bowl of plain flour. Dip floured steak into milk mixture then coat with seasoned flour mixture. Set aside until all meat has been coated.
• Heat 1 to 2 inches of oil or fat in a heavy fry pan (a cast-iron skillet is most authentic ;).
• Fry steaks approximately 2 min per side until golden brown.
• Drain on paper towels, serve with cream gravy, mashed potatoes and biscuits.
• For the Cream Gravy: (try at your own risk, it did not turn out for me but I am a gravy novice so I might have done something wrong -- ).
• Pour off all but 6 tbsp of fat from the fry pan.
• Using the leftover seasoned flour first, add 6 tbsp flour and blend well.
• Gradually stir in milk.
• Cook and stir over medium heat until thickened, season with salt and pepper.
• Serve gravy over steaks (or on the side for Yankees!).