Thread: Venison Recipes
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Old 10-03-2011, 12:08 PM
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for fresh backstrap that is cut about 1/2" thick or you can use processed steaks: use a meat hammer and tenderize the meat, soak in milk while you get the grease hot. Get a whole box of Saltine crackers and stick them in a food processor and make a dust out of them. I don't have a food processor so I stick the crackers in a ziploc bag and get drinking glass and roll over the bag for a few minutes til the crackers are now like flour, ,add some tone's or whatever you like (don't need much salt, b/c of the crackers). Get a few eggs and mix them in a bowl, dip the deer meat in the egg and then into the cracker flour, fry up and eat. Make a bunch of these, b/c every time you go by the fridge you will eat one Even better cold
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