Chicken Fried Venison
The secret to having venison not taste “gamey” or wild tasting is to soak it. We soak our venison at least 24 hours in milk or salt water in the refrigerator. Place your venison in a bowl and cover with milk or water. When using water add about 2 tsp of salt to the water. The second part to having perfect venison is to make sure you have tenderized it. We used to tenderize the meat with a meat tenderizer tool. We now have an electric meat tenderizer that makes the job much easier. We tenderize all the venison before we freeze it. This is because we process our own venison. If you are needing to tenderize only smaller servings of meat, Pampered chef has a meat tenderize that is easy to use. The toothed side of the Meat Tenderizer. cuts through tough meat easily. Use the flat side to flatten chicken breasts so they cook evenly, or to crush cookies, crackers, cereal, nuts and other food to use in recipes.
salt and pepper
Medium high heat- Heat oil in heavy frying pan.
Take meat out of milk or water soak. Salt and pepper your venison
Dredge once through the flour both sides. Place into the heated oil. To test if your oil is hot enough, sprinkle a drop of flour into the oil. The flour should start sizzling and cooking away. Let meat cook on one side till brown. Using a fork gently flip over and cook on the other side. Take out of the oil and place on a platter that is lined with paper towels to absorb the oil.
This version was how I was taught to cook venison. Flour only, no egg wash.
I still do not use the egg wash, but we have doctored the flour mixture. We add Tony Chachere seasoning to the flour mixture and we do not salt and pepper. We also crush up with the with meat tenderizer Ritz crackers. We add the crushed crackers to the flour. This makes a crispier crust.