Mix together eggs and milk.
Dip steaks into eggs and mixture and dredge in flour.
Heat oil and fry steaks over medium heat for 10 to 12 minutes.
Remove all
silver
skin
from backstrap.
Slice across the grain into 1
inch
thick
steaks.
With
point of butcher knife, pierce holes in both sides of steaks.
Place in shallow pan and pour
Italian dressing over steaks.
Cover and refrigerate 8 hours or
overnight.
Generously
season
with Creole seasoning and black pepper.
Cook over hot coals, turning once until desired doneness.
Cut backstrap into 1/4-inch thick
Marinate deer steaks overnight in Worcestershire sauce, Italian dressing and red wine vinegar.
Cut steaks into small pieces (about the size of a glass top).
Flour well.
Melt grease in large cooking pan on top of stove.
Add meat, smother meat with onion. Salt and pepper to taste.
Cover.
Turn over when golden brown. Cook on low heat or meat will get tough.
Add water when both sides are brown.
Simmer about 10 more minutes.
Takes approximately 30 minutes entire cooking time.
Trim deer steak of all fat, etc.
Soak in combination of milk and Worcestershire sauce for 2 to 3 hours.
Combine sherry, soy sauce, cornstarch, salt and garlic. Marinate meat in mixture for 15 to 20 minutes.
Heat oil in wok or deep heavy skillet.
Stir-fry deer, green pepper and onion until meat is done (about 6 minutes).
Serve over rice.
Tenderize meat by berating with back of a butcher knife or use a meat tenderizer.
Dip meat in flour, salt and pepper.
Melt Crisco in skillet.
Let get hot on medium heat.
Put meat in skillet; cook until golden brown.
Cook slow or the meat may be tough.
You can soak the deer meat overnight in refrigerator in saltwater to take away some of the strong taste; rinse well.
Soak deer steak, covered in water, in refrigerator overnight. Change water 2 or 3 times.
Slice the backstrap in half but not all the way through creating a butterflied style strip.
Fill backstrap with uncooked sausage down the full length of backstrap.
Shake your favorite seasoning all over the inside and outside of backstrap.
Fold the backstrap together sandwhiching the sausage in between. Take strips of bacon and wrap around the outside of backstrap and use toothpicks to pin it together.
Using your favorite wood chips to smoke. Keep your smoker between 160'-180' and slow smoke for 5-6 hour until done.
f course.
---------.
Stuffed Deer Heart.
Ingredients:
1Deer
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 ...
ne of the best Downing recipes for a good wild game
Preheat an outdoor grill for medium heat.
Season backstrap pieces with liquid smoke and Worcestershire sauce. Sprinkle with garlic powder, onion powder, and pepper. Wrap each piece of meat with a strip of bacon, and place on a metal skewer.
Cook the elk on the preheated grill until the bacon becomes slightly burnt, and the meat has cooked to medium-rare, 15 to 20 minutes.
Combine flour, salt and pepper.
Coat meat with mixture. Brown on both sides in shortening in large skillet.
When meat is well browned, add water.
Cover and simmer for 20 minutes until tender.
Remove chops to heated platter.
Prepare milk gravy. Serve gravy with chops.
Cut up 1 large, fat hen (6 to 8 pounds) and put in a large pot to cook until tender.
Make sure to have enough broth on the chicken.
Put aside about a quart of broth for the dumplings. Take the broth and add to the flour. Keep adding flour to broth until the dough is very stiff.
If you use plain flour, add salt. If you use self-rising flour, do not add salt.
Divide the dough into 2 parts.
Roll until thin.
Cut and drop dumplings into boiling broth.
Let cook until done.
Never stir dumplings.
Shake pot to keep dumplings ...
Cut meat into small pieces, no larger than 3-inches in diameter.
Using sharp knife, cut across each piece approximately 1/16-inch from left to right, then from top to bottom.
Repeat on other side of piece.
Avoid cutting through meat.
This process tenderizes the meat.
Meat will look like a waffle.
Sprinkle garlic salt liberally on meat.
Roll meat in flour and lay in skillet with warm grease.
Increase heat gradually but do not fry too fast.
Remove meat when thoroughly browned on both sides. Drain on paper.
Place tenderized deer steak into bowl and season with lemon pepper and seasoned salt.
Cover meat with Italian dressing and place in refrigerator overnight.
Mix approximately 3 cups milk and 2 eggs in a bowl.
Place meat into batter and let stay 5 minutes.
Place flour on cookie sheet and add salt and pepper to taste.
Add shortening to frying pan until enough to cover meat. Dip meat into flour and place in frying pan.
Fry until golden brown.
For best results, use deep fryer.
Tenderize steak by pounding with a meat tenderizer (mallet) until thin enough to fry. Place meat in a plastic bag and pour the dressing over it. Add more dressing if needed. Place in refrigerator for 3-4 hours, turning bag often to make sure meat is well coated. Remove from bag, drain well. Beat egg and milk together. Season flour. Dip in egg mixture and coat with flour. Pan fry until tender and golden brown.
Marinate steak overnight in a mixture of Italian dressing, lemon juice, cooking wine, Worcestershire sauce, salt and pepper to taste.
Cut bell pepper and onion up and place in marinade.
Take steak and beat with a meat mallet; flour.
Pour enough oil in skillet to almost cover meat.
Get grease hot.
Fry meat fast with onion and bell pepper.
Soak meat in milk and Italian dressing mixed together.
Let stay in this for 2 to 3 hours before cooking.