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Venison steaks - Page 2

post #21 of 28
Thread Starter 

Thanks Kat.  That's what the wife doesn't like. 

 

I am going to make them without here knowing what it is or she wont even try them.

post #22 of 28
Quote:
Originally Posted by c farmer View Post

The buttermilk makes the breading stick good?

 

Mom used egg when I was a kid but my son is allergic to eggs.  So that's out.

Yes any liquid will help the breading stick. Also why I use flour first then the cornmeal. Note shake the flour off prior to dipping in water (or you could use buttermilk too). You just want a thin layer of flour.

post #23 of 28
Thread Starter 

Marinate in buttermilk then flour, buttermilk dip again then cornmeal.

post #24 of 28
Quote:
Originally Posted by c farmer View Post

Marinate in buttermilk then flour, buttermilk dip again then cornmeal.

Yep that will work.

post #25 of 28

I might suggest you marinate one in worcestershire too, and see which you like better. I prefer the worcestershire myself.

post #26 of 28
Thread Starter 

I will, I have abunch of steaks to use.

post #27 of 28
Thread Starter 

I even thought about jerky but I think they are too thick.

post #28 of 28

never tried the cornmeal approach.. but its good with other fried things, why not some deer :) I think you'll be impressed with the simplicity of the cook, and how tender. I can cut mine with a fork... man sooo yummmmy! its all about the tenderizing and keeping it thin.. I usually do small cutlets, about 2" dia. so they are similar to Case's steak fingers, you can just pick one up, dip in the smashed taters with some gravy... grr. Im hungry just thinking about them 32.gif

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