Venison: Venison Minute Steaks
Source of Recipe
www.nutrionics.com
Recipe Introduction
"This is one of the easiest recipes with venison and can be prepared for breakfast, lunch, or dinner. This can also be done with elk, or duck fillets."
List of Ingredients
Venison - any cut - cut approx. 3/4" thick
1 cup Flour
2 Whole Eggs
Salt
Black Pepper
Garlic (optional)
Minced Onion (optional)
Vegetable Oil Recipe
Take meat from freezer and allow to thaw overnight in refrigerator. Carefully rinse, then soak in icy saltwater for at least 20 minutes - repeat this step at least 2 more times.
Cut meat into thin "steaks" (approx. 3/4" thick) then on a solid surface or cutting board take meat tenderizer (the spiked hammer that comes with most utensil sets) and pound the meat until the thickness has been reduced by 1/2 [if trying this with duck fillets cut them in half (thickness) and then tenderize].
Depending at which meal meat is to be served ,begin the following: Sift flour onto large plate, add spices (for breakfast salt and little pepper is best), and mix well with flour. (Amounts of spices are personal preference, I like garlic all the time, but you will have to try different mixtures to find what you like best.) Take eggs and whip till fluffy in consistency (some people will add milk or whipping cream to eggs).
Dip tenderized meat into egg mixture and allow to slightly drain. Place in flour mixture turning the meat over until well covered with flour mix (for thicker batter, dip and return to flour mix again). While battering meat, heat frying pan with 1 or 2 tablespoons of vegetable oil ( or spray with Pam if non-stick pan) to medium high (an easy test is drop a little batter in pan, if it imediately begins frying temp. is correct). Place meat into frying pan and cook to golden brown. Drain meat on plate with a couple of paper towels to remove excess grease.
Meat can then be served plain or with any number of sauces and breads for desired effect. Do this the night before a duck hunt and serve on biscuits.
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