This simple twist to a classic shore lunch fish fry will have everybody wanting you to catch more crappies. The recipe works well with just about any panfish...Read more
Legendary Whitetails 2/25/2013
Quick & easy, and mouth watering deliciousness is the end result. You won’t believe how awesome these are until you’ve tried them!… Submitted by Heather W.
– Venison Loin (cut into 1/2″” thick steaks)
– 2 Cups milk
– 1 tsp. salt (divided in half)
– 1 tsp. ground black pepper (divided in half)
– 1/2 tsp. ground cayenne pepper (divided in half)
– 2 eggs
– 2 cups flour
– 1/2 cup oil for cooking (use more as needed)
Mix milk and half of the salt & pepper together in a Zip- Loc bag. Add venison steaks and marinate in refrigerator for at least 6 hours.
When you’re ready to cook the venison, add the eggs to the mixture and stir in well.
In a separate bowl, mix the flour with the remaining salt & pepper.
Heat oil in a cast iron frying pan until very hot, almost smoking.
Remove venison from milk mixture, allow extra liquid to drain off and then dredge in the flour mixture, coating each piece well.
Fry a few pieces at a time of the venison in the hot oil; avoid crowding the pan. Cook each piece ~ 2 minutes, then flip and cook another ~2 minutes or until good and brown.
Remove from pan and place on paper towels to absorb the extra oil.
Serve with your favorite sides – mashed potatoes are a favorite. ENJOY!