Elmers Mustard Fried Venison Food

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.

ELMER'S MUSTARD FRIED VENISON

Steps:

• Serves 4-6, prep time 30 minutes Season steaks with your own blend of salt and pepper.
• Combine mustard and horseradish.
• Spread mixture on each side of steaks so that the steaks are fully covered on both sides.
• Fry in hot olive oil, being careful to avoid being splattered.
• Poke with fork and as soon as juices run clear, steaks are done and ready to be served with whatever garnishment you prefer.
• A baked potato and a green dinner salad rounds out a delicious meal.

CHICKEN FRIED VENISON POCKET WITH A JALAPENO HONEY MUSTARD SAUCE

Steps:

• Preheat 6 cups vegetable oil to 350 degrees. Season the venison with salt and pepper. Coat the venison in flour, shaking off excess, and transfer to a shallow bowl with the beaten eggs. Roll the venison pieces in Japanese bread crumbs and deep-fry the venison until golden brown. Transfer to a 350 degree oven until medium rare, 3 to 5 minutes. Serve with Jalapeno Honey Mustard Sauce and garnish with flour tortillas, roasted corn, cooked black beans, sliced red onion, and tomato slices.
• Combine all ingredients together. Serve with Chicken Fried Venison Pocket.

VENISON SUMMER SAUSAGE

Steps:

• Cut the meat and fat into chunks that will fit into your grinder. Trim as much sinew and silverskin as you can. Put the fat into a container in the fridge. Mix the dextrose, salt and curing salt with the meats and put it in the fridge overnight. This helps develop myosin, which will give you a tighter bind when you stuff the links later.
• The next day, put your grinding equipment - blade, coarse and fine die, etc. - in the freezer. Mix the ginger, cloves and half of the remaining spices with the meat and fat. Put the mixture into the freezer and let everything chill down until it hits about 30°F or so. It won't freeze solid because of the salt. Normally, this takes about 90 minutes. While you're waiting, soak about 15 feet of hog casings in a bowl of warm water, and put the malt vinegar in the fridge.
• When the meat and fat are cold, take them out and grind through the coarse die of the grinder; I use a 10 mm plate. Test the temperature of the mixture, and if it's 35°F or colder, go ahead and grind it all again through a fine die, like a 4.5 mm. If it's warmer than 35°F, put the mix back in the freezer to chill. This might take an hour or so if you've let the meat warm up too much. Use the time to clean up, and to dissolve your starter culture in the distilled water.
• Once the sausage has been ground twice, test the temperature again to make sure it's 35°F or colder. I prefer to chill the mix down to 28°F to 32°F for this next stage. Chill the mix and when it's cold enough, take it out and add the remaining spices, the vinegar and the water-starter culture mixture. Now, mix and knead this all up in a big bin or bowl with your (very clean) hands for a solid 2 minutes-your hands will ache with cold, which is good. You want everything to almost emulsify.
• Stuff the sausage into hog casings rather loosely. For this sausage, you want long links. First cut lengths of casing about 2 feet long. Stuff each with a little more than 1 foot's worth of sausage, leaving with plenty of extra casing on either side. Do this with all the sausage before moving on.
• When you're ready, gently compress the long links. Keep an eye out for air pockets. Use a sterile needle or sausage pricker (set it aglow in your stovetop flame) to puncture the casing over all the air pockets. Gently compress the links together to squeeze out the air pockets; this takes practice. Tie the ends of the casing together in a double or triple knot.
• Hang the links from a clothes rack or somesuch. I use "S" rings you buy from the hardware store to hang them from the clothes rack rods. Now you need to ferment your links, keeping them warm and moist. I do this by putting a humidifier under the hanging sausages and then tenting the whole shebang with big garbage bags that I've sliced open on one end. I also use a water sprayer to spritz my sausages a couple times a day. Doing this prevents the casings from hardening. Keep your sausages hanging at room temperature (65 to 80°F) at about 85 percent humidity for three days.
• Move the sausages to your smoker and smoke them over very low heat for up to 4 hours of continuous smoke. It is vitally important that you do not cook your links here, so put ice in the water tray of the smoker and smoke on a cold day or in the early morning. Don't let the smoker rise above 100°F at all. If it gets too hot, open the door of the smoker or just take the links out.
• Now you need to dry your sausages and turn them into salami. Hang them in a place that is about 50°F to 60°F with about 80 to 90 percent humidity. In most cases you will need to put a humidifier under your links. I also spritz them with water once a day for the first 2 weeks. After the first week of hanging, drop the humidity to 70 to 80 percent. On the third week drop it again to 65 to 70 percent and hold it there until a total of 4 to 8 weeks has elapsed since the salami went into the chamber.
• You now have boerenmetworst. To store long-term, vacuum seal them individually and keep in the fridge. They will last indefinitely this way, and the vacuum sealing will keep them from becoming rock hard. You can also freeze them.

FRIED MUSTARD CUBED STEAKS

Steps:

• In a large resealable bag, combine mustard and water; add steaks. Seal bag and turn to coat; let stand for 10 minutes. Drain steaks, discarding marinade. , In a shallow bowl, combine the flour, salt and pepper. Dip steaks in flour mixture. In an electric skillet, heat 1/4 in. oil to 375°. , Fry steaks, in batches, until crisp and lightly browned, 3-4 minutes on each side.

VENISON FINGERS

Steps:

• Heat the oil in skillet or deep fryer to 375 degrees F (190 degrees C).
• In a bowl, mix the flour, Parmesan cheese, and Italian seasoning. Dip venison strips in egg, then in the flour mixture to evenly coat.
• Fry coated venison strips in the hot oil until golden brown.
• Melt the brown sugar in a saucepan over medium heat, and mix in the mustard. Serve as a dipping sauce with venison strips.