Chicken Fried Venison: tips

[Jaybo31]

Gonna have to try this. Never had fried venison. Thanks!

[BrianL]

Best fried in Crisco Shortening, but I don't use it much anymore.

[RiverRat1]

Blasphemy!!!!!!!

Making gravy is something that takes time to get just right, but once you get it down, that crap in the packet does not hold a candle to homemade!!!!!!!

Bisch

Heart doctors love home made gravy. It is the best but man it about puts me in a coma.

[bowtechbandit]

Blasphemy!!!!!!!

Making gravy is something that takes time to get just right, but once you get it down, that crap in the packet does not hold a candle to homemade!!!!!!!

Bisch

what Bisch said

[mdmorrow]

Yep make homemade gravy, that makes a big difference. Otherwise your recipe looks good. I always try to get some cutlets when I take one to the processor.

[crawdaddct]

Blasphemy!!!!!!!

Making gravy is something that takes time to get just right, but once you get it down, that crap in the packet does not hold a candle to homemade!!!!!!!

Bisch

Of course with my cholesterol numbers, im not suppose to eat the fried deer meat either. So not sure just using good for you gravy is going to change anything.

[ecfire1967]

Add baking powder to your flower. It makes it more crispy


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[bowhunterchris]

I soak my steaks in Buttermilk (milk and lemon juice will work) with a couple tablespoons of Louisiana hot sauce for a few hours. Then I mix 50/50 HEB frying flour with regular flour. I double dredge. Milk to flour back to milk then back to flour. Make sure your oil is not too hot or too deep. You only need 1/2" of oil in the pan. Fry until very little blood is still coming out. I like a medium doneness on my CFS. This is just the way I do it.

[Dustinb09]

We batter ours in crushed oyster crackers and I love it.

[Mud Shark]

Sounds like you need to change nothing! Make gravy from the grease and some southern mashed potatoes and your eating like a KING!!!

Pretty much what I was thinking too

[Fishcat91]

Garlic salt is a must in the seasoning!

[76aggie]

You may want to try giving each cutlet a few whacks with a meat tenderizing hammer before dipping in the flour mix. Other than that suggestion, it sounds like you got it down and no one would turn down a dinner like that.

[DWV015]

As Cjconner stated earlier, coating with pulverized RITZ crackers is an amazing tasting batter. Found this out by accident when we were hunting in a remote area in NM and forgot the flour at home and really wanted some fried backstrap. Will definitely do that again.

[Backwoods101]

Italian bread crumbs completely sets it off instead of using flour! Get it at Walmart right by the flour. We haven't used flour ever since my wife came up with it!!

X2

Is anyone else getting as hungry as I am reading this?

Yep

Gonna have to try this. Never had fried venison. Thanks!

Florida?? Get a rope

LMAO!!!

[Backwoods101]

As Cjconner stated earlier, coating with pulverized RITZ crackers is an amazing tasting batter. Found this out by accident when we were hunting in a remote area in NM and forgot the flour at home and really wanted some fried backstrap. Will definitely do that again.

I will be trying this. My Dad started using bread crumbs years ago and that's how we have done it ever since. RITZ crackers sound really good.