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Sunday, April 17, 2011

Chicken Fried Venison

My husband and boys all hunt big game in the Autumn.   Nothing is more pleasing to our men than making a meal of the harvest they worked so hard to bring home.   One of our favorites is Chicken Fried Venison.   Who can resist a crunchy, fried, flour coated piece of meat – smothered in a mushroom gravy ….?    My inspiration for this method came from the Sunday paper and was created by Tyler Florence of Food Network (His recipe calls for beef steaks).  The following is my adaptation.   There is a link at the bottom of the page for the original recipe. 

Serves 6   (more like 4 in our house)

Ingredients

    * 2 pounds Venison – or any beef or pork chop or steak
    * 2 to 2 1/2 cups all-purpose flour
    * 2 tablespoons garlic powder
    * 2 tablespoons onion powder
    * Salt and freshly ground black pepper to taste
    * 3 whole eggs, beaten
    * 2 cups buttermilk or whole milk
    * Hot sauce, to taste
    * Vegetable oil
    * 3 heaping tablespoons all-purpose flour
    * 1 cup buttermilk
    * 1 cup whole milk
    * Kosher salt and freshly ground black pepper
    * Hot sauce, to taste

Directions

In a medium flat dish add the flour, garlic powder, onion powder, salt and pepper, to taste, and combine well. In another flat dish stir together the eggs, buttermilk and hot sauce, to taste, and season well with salt and pepper, to taste. Cut meat into 4 (1/2-inch) thick slices then pound out using the teeth side of a meat mallet. This tenderizes the meat. Dredge each piece of meat in the seasoned flour, then in the seasoned buttermilk and back into the flour, allowing excess to drip off. Set out on a rack fitted over a baking sheet and allow to rest in the refrigerator for 20 to 25 minutes before cooking.

Add about 2 inches vegetable oil to a large cast iron pan and heat over medium-high heat to 365 degrees F. Once heated and working in batches, fry steaks 2 to 3 at a time until golden brown, about 3 to 4 minutes per side. Remove steaks and drain on a paper towels.        

Top with Mushroom Gravy --  recipe to follow.

Easy Mushroom Gravy     (This is my recipe.  I am sure Mr. Florence would never make a gravy using soup shortcuts)

Ingredients

    * 1 can of Campbell’s  condensed cream of mushroom soup
    * 1/2 envelope of a dry onion soup mix  
    * 1  cup water

Combine ingredients in a medium sauce pan and mix well.   Cook over medium high heat until bubbly and then lower to simmer for about 5 minutes or until mixture is creamy.    Spoon over your Chicken Fried Steaks.

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