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Started By
Message
re: Thursday Cooking and Drinking
Posted on 4/24/14 at 8:26 pm to KingRanch
Posted on 4/24/14 at 8:26 pm to KingRanch
Just fried some if the best deer steak I've ever eaten and I'm washing it down with some 16 oz nutra rats(natty lights)
The place I get my deer done takes the steaks and runs them thru a tenderizer before vacuum packing them). I've had them soaking in milk for a couple days. I made an egg wash of 2 eggs, 1 cup milk, crystal hot sauce, salt, & pepper. Then breaded in flour salt&pepper. Deep fried till golden brown and served with mash taters and white gravy.
The place I get my deer done takes the steaks and runs them thru a tenderizer before vacuum packing them). I've had them soaking in milk for a couple days. I made an egg wash of 2 eggs, 1 cup milk, crystal hot sauce, salt, & pepper. Then breaded in flour salt&pepper. Deep fried till golden brown and served with mash taters and white gravy.
2
Posted on 4/24/14 at 8:28 pm to REB BEER
Backstrap or shoulder?
Posted on 4/24/14 at 8:34 pm to REB BEER
quote:
Deep fried till golden brown and served with mash taters and white gravy.
Did good till white gravy, Yankee.
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