Country Fried Whitetail and Elk.

[Hawging It]

I love it. For many years, I have soaked the hind quarter, tenderized steaks in milk and a lot of black pepper for a while before I batter and fry. Then take the crust renderings and make gravy. All black iron skillet frying with mashed taters with the gravy. Always a family and friends favorite. My Question: What do you soak your meat in prior to the batter and frying? Looking for something different because I like changing things up.

 

[kruizer]

I use Buttermilk.

 

[bdskelly]

Buttermilk. And down here we call them chicken fried steaks. Never understood it because there isn’t any chicken... But that Texans for ya...
I’m with you on plenty of pepper. Fry with lard for best results. Leftovers are great with scrambled eggs the next morning! B

 

[Hawging It]

I use Buttermilk.

Daddy used to pour Buttermilk on squirrels before he fried em. Dang good too. Nuttin beats squirrel gravy!!

 

[Hawging It]

Buttermilk. And down here we call them chicken fried steaks. Never understood it because there isn’t any chicken... But that Texans for ya...
I’m with you on plenty of pepper. Fry with lard for best results. Leftovers are great with scrambled eggs the next morning! B

I know? Strange ain't it. Will definitely give the lard a shot. My mamaw fried with lard all the time and put in beans. Family always told her lard would stop up her heart. It finally did at 97 years old!!!!

 

[mike243]

I don't soakem in any thing unless I plan on grilling,buttermilk will help tenderize and give more flavor, I would love to have 1 of those good meat tenderizers like they use to make cubed steak bought from the butcher. 1 day and it might be this year I'm going to buy 1 , plenty of Deer in the freezer but still trying for a Tn elk tag

 

[Hawging It]

I don't soakem in any thing unless I plan on grilling,buttermilk will help tenderize and give more flavor, I would love to have 1 of those good meat tenderizers like they use to make cubed steak bought from the butcher. 1 day and it might be this year I'm going to buy 1 , plenty of Deer in the freezer but still trying for a Tn elk tag

Yes those that the butcher has are cool but I have used a meat hammer for 30 years. Works just as well for what I am doing. I never use the hammer on the back strap though and definitely not on the tenderloin.

 

[chopsaw]

I would love to have 1 of those good meat tenderizers like they use to make cubed steak

Knew a old timer that used his index finger to do chicken fried steak . Just kept pokin his finger in the meat . Sounds crazy , but it was really tender .

First time I had venison was back strap cut about 1 1/2 thick , floured and deep fried in a cast iron dutch oven , with slices of potatoes in with the meat . We were bird hunting in Iowa . Cold tired and hungry . One of the best meals I've ever had . Hawg , Ya got me thinkin about days gone by ,,,

 

[Hawging It]

Knew a old timer that used his index finger to do chicken fried steak . Just kept pokin his finger in the meat . Sounds crazy , but it was really tender .

First time I had venison was back strap cut about 1 1/2 thick , floured and deep fried in a cast iron dutch oven , with slices of potatoes in with the meat . We were bird hunting in Iowa . Cold tired and hungry . One of the best meals I've ever had . Hawg , Ya got me thinkin about days gone by ,,,

Good memories!!!!

 

[indaswamp]

Canned Pet milk and Louisiana Hot Sauce...
We usually do this at the camp and pet milk is just easier. Don't have to keep fresh milk around and the nearest store that is open at night is 45 minutes away.
BTW, the chuck wagon champion cook uses canned milk as well so.....

 

[Preacher Man]

I soak mine in water and garlic salt.

 

[Hawging It]

Canned Pet milk and Louisiana Hot Sauce...
We usually do this at the camp and pet milk is just easier. Don't have to keep fresh milk around and the nearest store that is open at night is 45 minutes away.
BTW, the chuck wagon champion cook uses canned milk as well so.....

Interesting. I will try that. Thanks

 

[Murray]

I know? Strange ain't it. Will definitely give the lard a shot. My mamaw fried with lard all the time and put in beans. Family always told her lard would stop up her heart. It finally did at 97 years old!!!!

I use salt pork for wild game and fish. Lard with an attitude! Did some side bacon with a substantial fat cap that I left on while curing/smoking. Cut the fat off while slicing with the intent of using the lard for fish and wild meat. Haven’t tried it on meat yet but it does give eggs a nice mild salty/sweet smokey flavour.

 

[Hawging It]

I don't soakem in any thing unless I plan on grilling,buttermilk will help tenderize and give more flavor, I would love to have 1 of those good meat tenderizers like they use to make cubed steak bought from the butcher. 1 day and it might be this year I'm going to buy 1 , plenty of Deer in the freezer but still trying for a Tn elk tag

Just bought me one at the restaurant supply store along with a meat hammer.

 

[HalfSmoked]

I also vote for the buttermilk. Just bought one HAHAHA don't you just love the way this forum can cost you money.

Warren

 

[dernektambura]

pineapple or papaya shreds to tenderize....word of caution: don't keep it in for more than couple hours, otherwise it can become mushy..

 

[Hawging It]

pineapple or papaya shreds to tenderize....word of caution: don't keep it in for more than couple hours, otherwise it can become mushy..

Not much papaya around here in Southeast Mississippi. LOL. Sounds interesting though. May try that. Thanks for responding.

 

[Hawging It]

I also vote for the buttermilk. Just bought one HAHAHA don't you just love the way this forum can cost you money.

Warren

Absolutely! I love SMF!!!! Bout to look up a good jalapeno/sweet corn/ cornbread recipe. Have my own but want to see what is on the forum. Take care!!

 

[Hawging It]

Going against the grain this time and do it different than I have done in many years. Going with indaswamp's version with PET milk. Not gonna use the hot sauce though. Will add lots of black pepper per my normal. Gonna do it in a few days. I will load pics then. Take care all!

 

[indaswamp]

Going against the grain this time and do it different than I have done in many years. Going with indaswamp's version with PET milk. Not gonna use the hot sauce though. Will add lots of black pepper per my normal. Gonna do it in a few days. I will load pics then. Take care all!

The acid from the vinegar in the hot sauce is key to tenderizing the meat. I recommend substituting the hot sauce for some form of vinegar...red wine, white wine, apple cider, white......usually use 2 TBSP. hot sauce per can of pet milk so 2 TBSP. vinegar will work.