Favorite way to prepare/recipe for Chicken Fried Venison

[ultralite09]

After reading through drop dead freds post, it got this fattys mouth watering for some venison.

Remembered I have one last back strap in the freezer and now I want to make some CFV for the girlfriend and I's "cheat meal".


I have usually just tenderize them, cover with flour, salt and pepper then egg wash then flour mix again. How do yall like to make it?

[Bisch]

Instead of just flour, try this:

Smash up a tube of Saltine crackers (I use the smooth side of a meat tenderizer hammer for this, and smash them right in their original package. Don't smash to aggressively, or you will have a blowout of the cracker package!)

Add 1/2 cup flour, black pepper, and paprika to the cracker crumbs.

Dredge the meat in egg/milk.

Coat meat in the cracker crumb mixture. One coat will be plenty; do NOT redredge in the egg mixture and try for a second coat.

Fry (get the oil hot enough that the meat is bubbling in the oil when you first put it in, but not too hot, or you will burn the crackers before the meat is done all the way).

The cracker crumbs make a much better coating. I would never use just flour anymore.

Bisch

[Coon]

Crushed corn flakes are good, too.
D

[Split Arrow]

This is the best venison recipe I have ever tasted. The sauce is PACKED with flavor!

1. Season venison with salt and pepper
2. Dredge venison in flour
3. Melt 3 tbsp. butter and 1 tbsp. olive oil over moderate heat in skillet
4. Brown your venison until almost done (~3 min per side, depending on thickness)
5. Remove venison from pan
6. Pour off most of the oil, but leave a thin film in skillet
7. Stir in 2 tbsp. finely chopped shallots and cook for 1 minute
8. Pour in 1/2 cup of dry white wine (NOT cooking wine- A wine you wouldn't mind drinking) and bring to a boil while scraping up the bits from the bottom of the skillet
9. Boil for 2-3 minutes, or until the wine is reduced by half
10. Reduce the heat, and add 1/2 cup of heavy cream and allow to simmer, stirring constantly, for 3 to 5 minutes, or until the sauce thickens
11. Add some salt, pepper, and squeeze some lemon juice (to taste) into the sauce
12. Add the venison back into the skillet and baste the meat with the sauce until it is warmed up again
13. Plate the venison and pour the sauce over the top on the plate...serve with mashed potatoes and whatever other veggie you want.

14. Thank me for giving you this recipe!!

[Killer]

This is the best venison recipe I have ever tasted. The sauce is PACKED with flavor!

1. Season venison with salt and pepper
2. Dredge venison in flour
3. Melt 3 tbsp. butter and 1 tbsp. olive oil over moderate heat in skillet
4. Brown your venison until almost done (~3 min per side, depending on thickness)
5. Remove venison from pan
6. Pour off most of the oil, but leave a thin film in skillet
7. Stir in 2 tbsp. finely chopped shallots and cook for 1 minute
8. Pour in 1/2 cup of dry white wine (NOT cooking wine- A wine you wouldn't mind drinking) and bring to a boil while scraping up the bits from the bottom of the skillet
9. Boil for 2-3 minutes, or until the wine is reduced by half
10. Reduce the heat, and add 1/2 cup of heavy cream and allow to simmer, stirring constantly, for 3 to 5 minutes, or until the sauce thickens
11. Add some salt, pepper, and squeeze some lemon juice (to taste) into the sauce
12. Add the venison back into the skillet and baste the meat with the sauce until it is warmed up again
13. Plate the venison and pour the sauce over the top on the plate...serve with mashed potatoes and whatever other veggie you want.

14. Thank me for giving you this recipe!!

Man you just made me very hungry. And it is a long ways to lunch!!!

[ultralite09]

Man you just made me very hungry. And it is a long ways to lunch!!!

Its only 9 and now im starving.

[ultralite09]

Instead of just flour, try this:

Smash up a tube of Saltine crackers (I use the smooth side of a meat tenderizer hammer for this, and smash them right in their original package. Don't smash to aggressively, or you will have a blowout of the cracker package!)

Add 1/2 cup flour, black pepper, and paprika to the cracker crumbs.

Dredge the meat in egg/milk.

Coat meat in the cracker crumb mixture. One coat will be plenty; do NOT redredge in the egg mixture and try for a second coat.

Fry (get the oil hot enough that the meat is bubbling in the oil when you first put it in, but not too hot, or you will burn the crackers before the meat is done all the way).

The cracker crumbs make a much better coating. I would never use just flour anymore.

Bisch

Sounds awesome! Have tried corn flakes as well but gonna give this a try as well.

[Dushon]

Man you just made me very hungry. And it is a long ways to lunch!!!

Me too! I knew I shouldn't have opened this thread