fried deer meat recipes

Hands-down, this is the BEST deer meat recipe in America. ","Remove your grease pan from the stovetop (but don\u2019t turn off the fire, we won\u2019t be gone long) and pour excess grease into a bowl (don\u2019t throw it away yet, you might need a little extra). Your email address will not be published. Thai Basil Venison {Low carb, Keto, Paleo friendly}, Mongolian Meatballs with Spicy Sweet Glaze, Substitute beef sirloin steak for the venison, Use regular liquid smoke instead of hickory, 1 tablespoon hickory flavored liquid smoke, 1 lb venison tenderloin, cut into bite sized pieces. Honeybunch Hunts is a website dedicated to Hunting, Homesteading and Harvesting. Bar none. Wife, mama to three awesome farm girls, and passionate about helping others ditch the status quo to live more self sufficient lives, no matter where they live. and gristle pieces, as well as any dark, bloody spots (around the wound). Your email address will not be published. You’ll find her photos, videos, recipes and stories at www.thehuntinghomeschoolhousewife.com. I used the marinade recipe to add another level of flavor to the venison. 4 venison medallions. My farm girls got to see a heart similar in size to their own, learn what the different chambers of the heart are, the main artery and vein branches that come out, and how the heart works. Steaks and sausage. Mashed taters and gravy are mandatory sides. Air Fryer Chicken Wings with Buffalo Sauce – the best way to get crispy chicken wings! Please consult with your doctor regarding specific health needs. Flavorful, easy to prepare and a great use of a tasty meat. After you've prepared your deer heart, gather all of the ingredients and melt 1/4 cup of butter in a cast iron skillet. Hey there! My grandmother, who was born in the 40s, remembers her mom preparing heart, liver, and even lamb brains for supper. Remove from marinade and place in the air fryer basket in a single layer. "],"recipeCategory":["Main Dish"],"recipeCuisine":["Southern","Wild Game"]}, Leslie is an avid hunter, fisherman, blogger, filmmaker, and most importantly wife and homeschooling mom! Throw in a bit of salt and bring to a boil. I first sauteed onions, garlic and peppers and then added the heart and sauteed it until just cooked. This easy pan fried deer heart recipe makes delicious use of a very underutilized meat from your harvest. Every time I cook it I’m taken back to the good ‘ol days. I hope you enjoy! You’ll go back and forth, whisking and cooking and thickening, then adding some liquid. 4.7 from 13 votes Thanks for all the reviews. The only time I do is when it was a big, older buck. These tips and suggestions will help you enjoy the meat and make the most of your bear. After you get your meat sliced to your liking, tenderize it if you need to with a meat tenderizer and soak it in buttermilk for at least an hour in the fridge (if not overnight). Ingredients 1-2 pounds deer meat tenderloin and/or backstrap, sliced in to 1/4 inch slices 2 Tablespoons salt for soaking 2 Tablespoons salt for flour breading + additional to taste after fried 2 cups water 3 cups flour 3 cups vegetable oil Greek seasoning optional The venison marinade. Just a simple pan fry with some seasoning and it’s absolutely delicious. Throw meat slices into your seasoned flour and coat them well. You want to have approx 1/4 – 1/3 C of grease left, and keep as much as possible of the cooked flour and meat bits – it’s what makes it so good! Add the butter and let it melt and bubble. I thought everyone kept theirs in ziplock bags, unless they had a fancy vacuum sealer…  Ya learn somethin’ new everyday! If you will look closely at your meat there are lines running through it, all running the same direction. to help give you the best experience we can. Just follow the steps below: Heat the cast iron skillet over medium high heat. As we were loading to leave, they offered us some deer meat, from their amply stocked freezer. I’ve fried deer steak for years but I would soak the deer steaks in milk and then fry. the caramelized onions I’m Danielle. This is me. They are super tender and the flavor is amazing!!!! I prefer thin 1\/4\" slices. If you want extra coating- after you flour it, dip it back into your buttermilk, and re-coat it with your flour mixture. Drain on paper towels, and salt immediately (not too much, but the hot grease will help it stick). A southern family tradition from the Hunting Homeschool Housewife: fresh venison backstrap battered and pan-fried alongside chunky mashed potatoes and cream gravy. Its something I’ve been eating and cooking for so many years, I’m not sure exactly when I learned to make it…it feels like I’ve always known. The second purpose it served was, of course, feeding our family. It will help your deer meat be more tender. and gristle pieces, as well as any dark, bloody spots (around the wound). And we smoked our jerky and I’ll probably never go back to dehydrating it again. An ample portion of fried venison perfection, a heap of chunky mashed taters, molded into a circle to hold a boat of gravy, which makes the perfect dipping sauce for the meat… gosh, it’s so good it could be a meal all by itself! For the Venison. They would cook up perfectly delicious with just salt and pepper. Nutrition information is provided as a courtesy but will vary depending on the specific brands of ingredients you use.

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