Defrost venison over night in cola.
ot pepper sauce. Pound the venison steaks with a meat mallet
Mix flour, salt and pepper and coat the venison pieces.
Heat bacon fat in skillet and brown venison on both sides.
Add celery and onions and continue browning.
Add Worcestershire sauce and tomatoes and cook, covered, 1 to 2 hours or until venison is tender.
Cook small bag of egg noodles; drain and place in serving dish.
Put venison mixture on top and serve.
Makes 4 servings.
orking together.
When processing venison all family members can participate
Cut up venison into serving pieces.
Mix flour and salt and pepper together.
Coat venison with mixture and brown in pan with margarine.
Add chopped celery and sliced onions.
Add Worcestershire sauce and tomatoes and cook, covered, 1 to 2 hours. Cook noodles, drain and serve with venison.
Cut venison into serving-size pieces.
Tenderize on both sides; salt and pepper to taste and coat with flour.
Heat oil in skillet; brown venison on both sides.
Cut up onions and brown; add celery, if desired.
Add Worcestershire sauce, tomato sauce and tomatoes.
Cook, uncovered, until tender; add a little water, if necessary.
Cook noodles; drain.
Pour venison mixture over noodles and stir together.
Soak venison slices in buttermilk for at least 10 minutes. Mix flour with salt and pepper.
Dip venison in flour or place flour in plastic bag.
Add venison and shake to coat.
Fry in oil until well done.
Drain.
irected; keep warm.
Cut venison into 1/2 inch cubes
Place the venison slices into a shallow bowl
eparate pan and fry the venison steaks for 3-4 minutes
Cut venison steaks into serving size pieces; coat both sides with salt, pepper and flour.
Brown on both sides in bacon grease; cover with onion slices; add 2 cups water.
Cover and cook on low heat for 1 hour or until tender, adding water if necessary. Thicken gravy with remaining seasoned flour.
Crush crackers in a food processor and mix in spices. I'm sure there are other amazing combinations of spices that would taste incredible, but I'm new to cooking venison!
Beat together egg and heavy cream.
Melt/heat bacon grease in large skillet on medium heat.
Coat the steaks in the egg mixture (I scrape off the extra) and then coat in the cracker mixture.
Place steaks in skillet and cook for 5 minutes per side (more or less to your doneness preference.).
Cut venison into small cubes.
Salt.
Roll in flour and fry in skillet of hot oil.
Cook until tender and brown.
Drain off oil from skillet.
Add the mushroom soup to the venison.
This makes a delicious sauce.
Cut strip of venison away from backbone.
Trim
Dip cubed venison into buttermilk.
Salt and pepper, then batter in self-rising flour.
Deep fry at about 300\u00b0 until brown. Serve with rice and gravy.
Thinly slice venison steaks.
Tenderize with mallet or saucer edge.
Salt and pepper to taste.
Shake in bag containing flour to dredge well.
Fry in skillet in shortening until brown.
Remove to paper towel or rack to drain.
Pour off all shortening, except 2 tablespoons.
Add several tablespoons flour to drippings and brown.
Add water to desired consistency.
Bring to boil and simmer at least 15 minutes.
Melt butter in iron skillet.
Get it hot enough to almost smoke.
Crush garlic cloves and rub a little into one side of chop. Salt and pepper same side.
Place in skillet, seasoned side down. Now season the \"up\" side while the first side browns.
Venison is tough and dry if overdone, so serve chops medium rare.
When blood oozes to the surface of the meat, it's time to turn.
Wait for blood to surface again, then they're ready.
Serve hot from skillet with rice or potatoes and broccoli or other green vegetable.
Mix flour, salt and pepper and coat venison.
Heat bacon fat and brown meat on both sides.
Add remaining ingredients and cook, covered, for 1 to 2 hours in electric frypan.
Serve with noodles.
Soak venison in Italian dressing overnight.
Drain meat; mix flour, salt and pepper.
Cover meat in flour mixture.
Deep fry until brown.
Do not overcook meat.
Cut venison into strips about 1/2-inch thick.
Dip in beaten egg, salt and pepper.
Roll in cracker crumbs.
Chill 1/2 hour. Heat oil in a skillet and fry the meat until golden brown.
Drain on paper towels.