|Making the Most of Your Deer|
|by Dennis Walrod|
You've braved the elements, spent hours lying in wait, and had your share of near misses, but you've finally bagged that prize whitetail or mule deer.
Tip: Try deer meat for more results.
1 - 9 of 9 for fried deer meat
Dredge meat or fish with seasoning before frying.
In flour put ... mix well. Put deer meat in milk about ... pan to cook. Do not fry to fast. Cook and turn as needed. Doesn't need to cook too long. Drain.
Mix milk, mustard, salt, pepper, eggs and La Hot sauce together. Dip meat into milk mixture and roll into flour, then fry in hot oil.
Cut meat into 1/2 inch ... about gone, add water or milk. When meat is done, brown, stir all the time so meat doesn't burn. Serve with cracker or potatoes.
Trim meat; cut into ... medium heat, stirring constantly, until thickens and bubbles. Strain if desired. Serve gravy with steaks. Makes 3 to 4 servings.
In a large ... spatula. Add ground deer and seasonings. Stir. ... and sausage until meat is in small ... cooking oil until lightly browned on both sides.
Mix 1/2 cup vinegar and water. Soak meat in mixture for ... meat with salt, pepper and flour. We like onion powder added. Fry as you would tenderized steak.
Pound deer with meat mallet until about ... rolls in batter. Coat with cracker crumbs. Deep fry at 365 to 370 degrees until golden brown. Drain on a rack.
In a skillet ... large casserole. Brown deer cubes in the ... soft, add to meats. Cut stem ... Rose'). Cover and bake in preheated 350 degree oven for 2 hours.
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