Venison bites

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Does anyone have any good recipes for pieces of deep fried venison. My nephew had it at a friends and wants me to try to make some. He said they had it for a snack. Thanks. Also does anyone have any repipes for BBQ chicken that tastes like the port-a-pit kind, my husband loves it but we only get it on occassion because it is so expensive and we just did out fall butchering of chickens. Boy i am just full of questions thought of another one. Do you have to brown venison if you are going to can it, might be a stupid question but I have never canned meat before and thought it would be faster to prepare a meal because I work fulltime and have a 10 month old.Thanks again

-- Cynthia hemenway (cynthiahemenway@hotmail.com), October 15, 2000

Answers

I make a lot of chicken fried steak out of venison. I roll it in flour, dip it in egg, flour again, and fry until done and put cream gravy on it. I've found it cooks faster and is more moist if it's cut into strips about 1" wide and about 4" long. That way it doesn't have to fry in the oil forever, getting tough on the outside. Venison strips also make good fajitas, pieces make good chili, stew and soup.

I dont' know about canning the venison--I would imagine you'd just treat it the same way as you would when canning beef. I can beef sometimes and the Ball Blue Book says to brown it so it's not packed into the jars cold. I have never canned venison; don't know why, just never have. Eat lots of it, tho! Helps keep that cholesterol down a little!

-- Hannah Maria Holly (hannahholly@hotmail.com), October 15, 2000.


I canned quite a lot of ours last year, and my mother always canned it, as that was the only way my father would eat it. She browned hers slightly, then packed in the jars, and covered it with boiling water. Last year, I tried both ways. The browned meat has a better color,not so grey looking. Both taste about the same, and it's a great way to have quick meals. My mother in law always made chicken fried steak from venison, just cut it into chunks and freeze it, then when you need it, thaw, pound thin, dip in egg and then fine cracker crumbs, and fry quickly in oil. Yummy. We don't put gravy on it, but you certainly could. You can't even tell it's venison. Jan

-- Jan in Colorado (Janice12@aol.com), October 15, 2000.

Ditto the venison fried steak .I usually cook it in bacon grease and I also season my flour.

-- Patty Gamble (fodfarms@slic.com), October 15, 2000.

I usually can all the tougher portions of venison, elk, or pork that I get each year. I don't brown em. Usually just segregate the cuts by size and quality, place em clean and sterile fruit jars, add water to within an inch of the top, add a teaspoon of salt to each jar, seal and can. Pints for 90 minutes, quarts for 120 minutes, at 10 pounds pressure. Once the jars have cooled down, make sure each jar has 'sealed'...the lid will depress down. If you can push it up and down, it didn't seal. Eat it then, or place it in the fridge, and treat it like fresh meat. When you get ready to open a jar, always test it first, by pressing on the seal...if it 'gives', or if there isn't a vacuum, the 'squioush', throw it away. I won't let my dogs or critters eat it. Might have botulism, and it aint worth somebody or something getting sick.

A couple fruit jars of canned venison behind the seat of the truck has saved me lots of money over the years, as well saved me some hungry times on jobs when I 'forgot' my lunch. I've got several jars that are over three or four years old, and still just as tasty as the day they were canned.

-- phil briggs (phillipbriggs@thenett.com), October 15, 2000.


Deep fried venson, eh?? Boy, now that brings back some memories. Dad would serve that sometimes when he and Mom were having people over for holiday get togethers. The ex had never tried venison, wouldn't touch it with a 10 foot pole. The ironic part was that she is Phillipino and dog is a delicacy (sp?) back home. Go figure. Anyhow, Dad was making the deepfried venison and got her to try it. She assumed it was beef, and who was he to say any different?? She loved it!!! Couldn't get enough of "Dad's deep-fried roast beef". We all got a good chuckle when we told her the truth. She to this day doesn't believe that it was venison. Oh well.

Anyhow, here's Dad's "recipe"-- He would cut the venison into bite sized cubes and rinse in cold water. Pat dry on a paper towel. Put in the wire basket and deep-fry, just as you would wings, french fries, potato chips, etc. Drain on paper towels and sprinkle with salt, garlic powder or whatever wets your whistle. Dump onto a platter or bowl, and serve with toothpicks on the side. They are excellant "hors derves" (sp?) (jab one with a toothpick and go) or a great side dish on a buffet. Just experiment with cooking times to get the meat done in the middle without burning the outside. Trust me, these are outstanding. Great cold weather snack or "munchie food" while watching the game on tv. Enjoy!! John

-- John D. in Pa. (mrmopar@penn.com), October 16, 2000.



I make Shiskabobs out of it. Marinade in Kikimo teriyaki (sp) sauce. People look forward to my barbeques because of them. I also make the chicken fried with the egg and breadcrumbs but go one better with tomato sauce and parmasian cheese. Tastes better then veal!

-- Dee (gdgtur@goes.com), October 16, 2000.

When my kids were little, I used to always use the back strap of the deer to make chicken fried steak. For years that is the only way they ever had cfs. One August, with deer season still several months away, we had finally emptied the freezer of all back strap. I bought some round steak, cooked it just like I had been cooking the venison and served chicken fried steak. Those rascals refused to eat it! It tastes funny, Mama! They didn't know they were used to eating the leaner venison but they sure knew they didn't care for the beef. I slice the back strap, pound it flat, dredge it in seasoned flour, and pan fry it until it's just done otherwise it gets tough.

-- Beverly Benitez (bdh2403@aol.com), October 21, 2000.

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