I got home one day a bit too late for fancy cooking and everybody was already way too hungry to wait. And there was a bowl of venison chops thawed from morning. Soo... Naturally I do the following
I wrap chops into a plastic bag and tenderize them with mallet. Say, I went a little nuts and beat the living hell outta those cuts, from about 3/4" chops into 1/4" plat pieces. Those flattened pieces get bigger in other dimentions though, from about 2" pucks almost into plate size steaks only very thin.
Then I dust them with some kind of steak seasoning, can't remember Montreal, Toronto whatever it says on a label and I don't think it matters anyway.
In a separate bowl I mix flour, finely chopped onion, egg and water and make it into runny kind of dough. I didn't know how is that they make such thick crust on fish at fish and chip places, so I guessed the technology and it seemed to work.
Then I dip those flat meat sheets into the mix and throw em into a hot frying pan where oil is hot and almost smokin'. Flip those pieces in about 2 minuts to the other side and in another couple minutes they are done.
When dipping meat into the dough mix do not worry about little meat chunks falling apart - just put them together the best ay you can and carry it over into the frying pan. those li'l pieces will be glued together once cooked.
This quick-fix recipy turned out to be real fast way to cook deer and very tasty too.
I wrap chops into a plastic bag and tenderize them with mallet. Say, I went a little nuts and beat the living hell outta those cuts, from about 3/4" chops into 1/4" plat pieces. Those flattened pieces get bigger in other dimentions though, from about 2" pucks almost into plate size steaks only very thin.
Then I dust them with some kind of steak seasoning, can't remember Montreal, Toronto whatever it says on a label and I don't think it matters anyway.
In a separate bowl I mix flour, finely chopped onion, egg and water and make it into runny kind of dough. I didn't know how is that they make such thick crust on fish at fish and chip places, so I guessed the technology and it seemed to work.
Then I dip those flat meat sheets into the mix and throw em into a hot frying pan where oil is hot and almost smokin'. Flip those pieces in about 2 minuts to the other side and in another couple minutes they are done.
When dipping meat into the dough mix do not worry about little meat chunks falling apart - just put them together the best ay you can and carry it over into the frying pan. those li'l pieces will be glued together once cooked.
This quick-fix recipy turned out to be real fast way to cook deer and very tasty too.
..... like they say dont knock it till you try it
