Ok, I love deer, always have, but my wife won't eat it because she says there is a wild taste. Now, she loves deer summer sausage, but won't eat the smoked sausage, she says she can taste it in my chili and taco meat. I want to make some chicken fry, anybody have a good chicken fry for some deer? please help

thanks

Google, "Recipe chinese pepper steat." My boss was a deer hunter, and I got him started on that dish. He loved it. You can stew the venison a little longer. It works well with the leg muscles. Add some belsamic vinigar to your sauce.

I make chicken fried steak at home but buy the already tenderized cubed steaks. I don't like pounding out the meat, or the egg wash.

Butterfly and pound it out to 1/4 - 1/2" thick (it will draw back up when you fry it).
Place it all in a bowl and soak several hours in whole milk or buttermilk - this will further tenderize it and draw out blood.
Season the steaks AND the flour.
Coat heavily with the flour and drop in the hot grease.
When you see the first sign of blood coming from the top of the steak, it's time to flip. DON'T OVERCOOK!!!

I make a seasoned fry mix using equal parts of corn starch, and flour. You have to add paprika, or chili powder to the fry mix to get the brown color just right.

I never use paprika anymore. The cheap chili powder is mostly paprika and a little cumin.

Made somg great Chili the other day with some the other day and chicken fried last night.mmmmmmmmmm

When I chicken fry it I slice it real thin and place the meat in milk, then I mix flour with coarse ground pepper and seasoned salt. I dredge the meat from milk to flour mix twice and fry in corn oil on an iron skillet. Simple and Good.

To get it real thin try slicing it when it's not completely thawed out.

i tenderize mine then soak it for a couple of hours then salt and pepper it then flour it then back into the milk then flour again then into the hot grease.........hard to beat!

Venison and Wild Pork are both better if the animal is cleaned as soon as possiable and cooled to 37 degrees and kept at that temp for at least 10 to 14 days allowing the blood to exit the meat. Then cut it as you wish and double wrap it to prevent freezer burn so when you get ready to cook it will very tasty, as far as soaking it in this or that just always remember that wild game is very lean and needs to be cooked at a low heat so it will not dry out. One of my favorite ways to cook it is smothered in Rotel in a big skillet adding some spices to your liking on a low heat untill its tender, crockpot works well also.

1. age meat at 35 degrees F for at least 10 days before butchering.
2. after butchered, soak the desired steaks that you want to cook in butter milk over night.

These two things will get rid of the gamey taste.

Cook steaks on grill very very hot and very very fast. DO NOT OVER COOK. Venison should be served med-rare to rare.

cut it into about half an inch strips or nuggets, use a meat cleaver to pound it out a little and tenderize it. dredge in flour, dredge in egg, and back in flower. Heat fryer up to 375 and throw em in. I like to eat this with some purple hull peas and some mashed potatoes.

My wife makes great shish-ka-bobs with venison. She cubes venison steak, marinades it for several hours in Sutbs beef marinade, scures it with onions, bell peppers, mushrooms and yellow squash slices and grills.

Makes great ka-bobs.

This isn't chicken fry, but women in my family like it.

Take some 1/2" thick, 2-3' wide deer steaks and pound flat. Marinate them in Tiger Sauce(found by the A-1 at the store) for a few hours, overnite is better. Roll them around a slice of jalepeno, then wrap them in bacon and grill to desired doneness.
I made a bunch of these for our Christmas party and they went quick.

#1 If your meat has a wild taste? soak in ice salt water for a couple hrs or over night before fixing it. The salt ice water will draw the bloode out. OK this is not chicken fried but its a great way to fix it. Cut it into 1" wide x 2" or so long, wrap with 1/2 piece of bacon, marinate in Italian dressing 2hrs-24 hrs bbq on grill until bacon is done. Most people cook til well done and meat dries out. Do not over cook the meat. #2 Use vinison burger. Sautae chopped onion in butter use 1-2 lbs of meat add 8 oz rotel, then melt 1 Philadelphia cream cheese, and then melt 1 velvetta cheese, can do on stove or crock pot makes great cheese dip. Don't tell them they won't know. Cut up all your cheeses in cubes easier to melt. #1--- The italian dressing will help tenderize the meat becareful over grill because it will flare up do to the oil in the dressing. If they won't eat these, give up. I have people all the time tell me they won't eat vinision, and these vinision rec. are gone before beef at our school teacher cook outs. Good luck let me know how it goes.

Chicken Fried
We started using ground venison to make a our chicken fried steaks. We mix an egg, one tablespoon of cooking oil,salt, and pepper. Mix well. Form into patties drege and fry.

You could also add some ground pork butt to the mix if you like. Play with the recipe some and you can make it so the girls will like it.