LabradorBob (Missouri)
Full Member
Hello,
One of my favorite and fast ways to cook Venison:
Cut chunks or slices about the size of a large walnut with the hull on.
Tenderize by beating flat with a meat tenderizing hammer.
Mix about 2 cups milk,and three eggs in a bowl.
Fill the bottom of a cake pan with flour.
Season deermeat by sprinkling with Black pepper,garlic salt,and a little Cavenders greek Seasoning.
Roll in milk egg mixture,then in flour.
Fry in a skillet in crisco till browned.
if you have a little flour left,make white gravy to go over the deer meat and mashed potatoes!
Enjoy!
One of my favorite and fast ways to cook Venison:
Cut chunks or slices about the size of a large walnut with the hull on.
Tenderize by beating flat with a meat tenderizing hammer.
Mix about 2 cups milk,and three eggs in a bowl.
Fill the bottom of a cake pan with flour.
Season deermeat by sprinkling with Black pepper,garlic salt,and a little Cavenders greek Seasoning.
Roll in milk egg mixture,then in flour.
Fry in a skillet in crisco till browned.
if you have a little flour left,make white gravy to go over the deer meat and mashed potatoes!
Enjoy!
