K here is one i have been doing for years and no one can figure out what it is...but damn it works good and if you like garlic ribs...this is right up your alley...or you can leave the garlic out and its still awesome..
Take a deer or moose roast or even thick steaks work fine,cut it into 1 inch cubes. Make sure there is no fat on it as you want solid meat. Now bring a pot of water to a boil and dump the meat into it.Let this simmer for 25 minutes and you will notice some thing...lots of white crap on top as it cooks...this is the blood boiling out and skim it off as needed and discard it.
Hey cool, my neighbour has his snow blower out and doing my side walk...
Means i dont have to do it ,but back to cooking class now..Once the time is up rinse the meat in cold water to help cool it down.Plug the deep frier in and make sure that you use Crisco shortening and never oil when deep frying anything..Oil will leave lots of ,well oil in any meat...and dont try to cook anything in the deep fryer that has blood in it...you wreck the shortening real quick.
Now mix up a batter...personally i use something called Engedura batter and can be found at the local IGA,or Sobeys its a yellow box that also says batter mix on it.It used to be called peppies but it was a corporate take over i guess.Mix the batter into a fairly thin paste,just enuff to coat the meat and stick to it. Now i make all my own bread crumbs but i suppose store bought will do. Coat the meat with the batter then roll in the bread crumbs and put on another plate..this whole process will take a hour or so ...better make up lots like 2 or 3 pounds to make it worth while me thinks.
The fryer should be at about 180 degrees by now so dump a bunch in the basket and let them cook till golden brown...this is where the bread crumbs really let you know what is going on...when they look done take em out and dump in a bowl lined with paper towel to absorb any excess shortening,,,gotta watch the waist line as we all know...once they have cooled down sprinkle garlic powder on them,shake em up in the bowl and enjoy..
I made a pound up many years ago and a buddie of mine ate them in 20 minutes while hunting...so i made up 4 pounds that night and the swine ate that in 2 hours the next day...while we were hunting...
Try it i bet you will be glad you did.....Ice...
Take a deer or moose roast or even thick steaks work fine,cut it into 1 inch cubes. Make sure there is no fat on it as you want solid meat. Now bring a pot of water to a boil and dump the meat into it.Let this simmer for 25 minutes and you will notice some thing...lots of white crap on top as it cooks...this is the blood boiling out and skim it off as needed and discard it.
Hey cool, my neighbour has his snow blower out and doing my side walk...
Means i dont have to do it ,but back to cooking class now..Once the time is up rinse the meat in cold water to help cool it down.Plug the deep frier in and make sure that you use Crisco shortening and never oil when deep frying anything..Oil will leave lots of ,well oil in any meat...and dont try to cook anything in the deep fryer that has blood in it...you wreck the shortening real quick.Now mix up a batter...personally i use something called Engedura batter and can be found at the local IGA,or Sobeys its a yellow box that also says batter mix on it.It used to be called peppies but it was a corporate take over i guess.Mix the batter into a fairly thin paste,just enuff to coat the meat and stick to it. Now i make all my own bread crumbs but i suppose store bought will do. Coat the meat with the batter then roll in the bread crumbs and put on another plate..this whole process will take a hour or so ...better make up lots like 2 or 3 pounds to make it worth while me thinks.
The fryer should be at about 180 degrees by now so dump a bunch in the basket and let them cook till golden brown...this is where the bread crumbs really let you know what is going on...when they look done take em out and dump in a bowl lined with paper towel to absorb any excess shortening,,,gotta watch the waist line as we all know...once they have cooled down sprinkle garlic powder on them,shake em up in the bowl and enjoy..
I made a pound up many years ago and a buddie of mine ate them in 20 minutes while hunting...so i made up 4 pounds that night and the swine ate that in 2 hours the next day...while we were hunting...
Try it i bet you will be glad you did.....Ice...
