RangerClay Posted November 12, 2009 Report Share Posted November 12, 2009 I could use some advise. I want to try doing a chicken fried venison steak this weekend. Our local Gander Mountain has the breading mix and I thought it would be something fun and different for camp this weekend. Here is my question? When I normally fry up venison the blood comes up through the meat to the surface. Normally this is my signal to flip the meat in the pan. When I toss my breaded backstraps in the pan, will this screw up the breading or make it fall off? Is there anything else I should know? Any other suggestions? Quote Link to comment Share on other sites More sharing options...
TN Bucknasty Posted November 12, 2009 Report Share Posted November 12, 2009 You need to let it brown completely on one side before flipping. The blood will actually make for a better crust as odd as it sounds. I use a 24 hour salt water bath then an hour to dry to draw out most of the blood when I can. Too much blood yields that liver taste that so many people don't like. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted November 12, 2009 Report Share Posted November 12, 2009 Wife has the country fried down pretty good Joe, maybe she can share some tips for you if she gets a chance to get on here. She just flours the meat with a little seasoning(salt and pepper) and very little bread crumbs. If your meat is cut pretty thin it will not take long at all to get done, like said above though you want it to be done before flipping it over. Quote Link to comment Share on other sites More sharing options...
Snipe Posted November 12, 2009 Report Share Posted November 12, 2009 I take a tenderizer hammer to the meat, sprinkle with your favorite seasoning.. While that is getting really happy (as Emerial would say) Take one egg and two tablespoons of water mix well with a 1/2 teaspoon of the seasoning.. Dredge in wash then flour.. Let rest on plate till the flour becomes tacky.. Heres where I really feel it makes a huge difference.. Hot Oil!!! Not your typical 350-375*... Run it up to 400-425*.. Hard fry till a light golden brown.. It does not take long.. drain on a wire rack so it stays crisp.. Serve with Southern Style gravy from the drippings.. The meat come out just right.. just around 145-150* internal temp...A nice medium.. I think if you give this a test drive you will be happy.. Quote Link to comment Share on other sites More sharing options...
toddyboman Posted November 13, 2009 Report Share Posted November 13, 2009 I take a tenderizer hammer to the meat, sprinkle with your favorite seasoning.. While that is getting really happy (as Emerial would say) Take one egg and two tablespoons of water mix well with a 1/2 teaspoon of the seasoning.. Dredge in wash then flour.. Let rest on plate till the flour becomes tacky.. Heres where I really feel it makes a huge difference.. Hot Oil!!! Not your typical 350-375*... Run it up to 400-425*.. Hard fry till a light golden brown.. It does not take long.. drain on a wire rack so it stays crisp.. Serve with Southern Style gravy from the drippings.. The meat come out just right.. just around 145-150* internal temp...A nice medium.. I think if you give this a test drive you will be happy.. I think I will Quote Link to comment Share on other sites More sharing options...
TxStarr Posted November 17, 2009 Report Share Posted November 17, 2009 As for preparing the meat, put your seasoning on the meat then tenderize it (I use a meat tenderizer, my grandmother used a glass coke bottle, to each their own!). Mix an egg with some milk (I use sweet milk b/c usually don't have sour milk in the house but can use either) and whisk. Put your flour in a bowl (I usually put a little more seasoning in the flour). Dip meat in milk/egg, dredge in flour, back in milk/egg then back in flour. Ease into pan. The oil has to be hot enough to look like it is boiling flour when you drop a pinch in it. Once you get the meat in the oil, let the one side get a light brown, turn over then turn the heat down (on a gas stove I turn it down to just over the burner). Cover and let simmer for 30 minutes or more. The meat will melt in your mouth! That is how my grandmother cooked chicken and deer steak and cubed steak. Add some biscuits, gravy, mashed potatoes, sweet tea and top it off with a pecan pie. Quote Link to comment Share on other sites More sharing options...
Dawg Posted November 18, 2009 Report Share Posted November 18, 2009 As for preparing the meat, put your seasoning on the meat then tenderize it (I use a meat tenderizer, my grandmother used a glass coke bottle, to each their own!). Mix an egg with some milk (I use sweet milk b/c usually don't have sour milk in the house but can use either) and whisk. Put your flour in a bowl (I usually put a little more seasoning in the flour). Dip meat in milk/egg, dredge in flour, back in milk/egg then back in flour. Ease into pan. The oil has to be hot enough to look like it is boiling flour when you drop a pinch in it. Once you get the meat in the oil, let the one side get a light brown, turn over then turn the heat down (on a gas stove I turn it down to just over the burner). Cover and let simmer for 30 minutes or more. The meat will melt in your mouth! That is how my grandmother cooked chicken and deer steak and cubed steak. Add some biscuits, gravy, mashed potatoes, sweet tea and top it off with a pecan pie. Yep, that's how I do it also. Did use some buttermilk instead of sweet milk on my mule deer backstraps the other night and it turned out pretty good. Only thing I do different is I don't cover it, just fry till a nice golden brown on each side and take it out. Quote Link to comment Share on other sites More sharing options...
RangerClay Posted November 20, 2009 Author Report Share Posted November 20, 2009 Mix an egg with some milk (I use sweet milk b/c usually don't have sour milk in the house but can use either) and whisk. . Yep, that's how I do it also. Did use some buttermilk instead of sweet milk . LOL! Ok what is "sweet milk" to you southern folk? I've never heard that one before. :clown: Quote Link to comment Share on other sites More sharing options...
hungry hunter Posted November 22, 2009 Report Share Posted November 22, 2009 Canned Milk, Try this for venison, almost what TXSTAR said, I use the cajun fry mix you can get at just about any store, cube steaks, egg wash, put on the cajun mix, fry about 4 minutes each side, serve with GREENS (turnip, collard, mustard) I also mix mushrooms with sweet onions. I also fry squrriel the same way just in a deep fat fryer. Quote Link to comment Share on other sites More sharing options...
TxStarr Posted November 23, 2009 Report Share Posted November 23, 2009 LOL! Ok what is "sweet milk" to you southern folk? I've never heard that one before. :clown: It is the milk you drink with breakfast. It is sweet as opposed to sour milk. I think you northeners refer to sour milk as butter milk . . . although to me that is the milk that is left over after you make butter and is not sour at all!! Quote Link to comment Share on other sites More sharing options...
Dawg Posted November 23, 2009 Report Share Posted November 23, 2009 LOL! Ok what is "sweet milk" to you southern folk? I've never heard that one before. :clown: It is the milk you drink with breakfast. It is sweet as opposed to sour milk. Yep! It's basically your whole milk. Not that 1% or 2% crap either. Quote Link to comment Share on other sites More sharing options...
RangerClay Posted November 23, 2009 Author Report Share Posted November 23, 2009 It is the milk you drink with breakfast. It is sweet as opposed to sour milk. I think you northeners refer to sour milk as butter milk . . . although to me that is the milk that is left over after you make butter and is not sour at all!! Aaaaaahhhhhh! I know what buttermilk is. My on-line translator does not do southern. Thank you very much! Quote Link to comment Share on other sites More sharing options...
TxStarr Posted November 24, 2009 Report Share Posted November 24, 2009 Yep! It's basically your whole milk. Not that 1% or 2% crap either. Exactly! If y'all are gonna mess up my grandmother's recipe with 1% or 2% milk, y'all might as well use water instead of that stuff and, while you're at it, stab me in the heart and get it over with!! I mean, hello! Deep frying here! It ain't healthy to begin with so why no go whole hog and use the real stuff?!?!?!?! Aaaaaahhhhhh! I know what buttermilk is. My on-line translator does not do southern. I don't think many translate well from Southern to Yankee . . . but I could be wrong! Quote Link to comment Share on other sites More sharing options...
Texan_Til_I_Die Posted November 25, 2009 Report Share Posted November 25, 2009 If you northerners really want to impress your buddies, tell them you're making coon foot gravy. I'm not sure how our southern gravy got to be called that, since there isn't any coons involved, but it makes for a good conversation. If you get caught at deer camp and don't have a meat tenderizer, you can use the blunt side of a heavy knife, or even the edge of a plate. Quote Link to comment Share on other sites More sharing options...
redkneck Posted December 4, 2009 Report Share Posted December 4, 2009 Havent been keepin up with this thread, but was laughing at the "sweet milk". If you grew up down here with the cow milking generation, I promise you it's "sweet milk" or buttermilk. If you really want to cook southern, just leave the Gander Mountain mix out, add a lot of grease, pepper, and garlic salt or Tony's, and some flour to your meat and fry away! You'll know your there after a few weeks of eatin it and you have problems tying your shoes. Oh yeah, get a big black iron pot boiling with about 30lbs of chittlins in it and give me a call when you're ready to eat! Quote Link to comment Share on other sites More sharing options...
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