"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Fresh Fried Venison Recipe

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This recipe for Fresh Fried Venison, by , is from THE SMITH FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jimmy Gladwell
Added: Wednesday, November 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Fresh Venison Backstrap or Ham (cut into small pieces)
1 bottle Mojo Sauce (Mexican Marinade Sauce)
Self Rising Flour
Garlic Salt
Pepper
Canola or Light Olive Oil

Directions:
Directions:
The key to tender venison is in cutting it up. Take a backstrap or ham and trim all the thin film and gristle first. Then cut into small stew like pieces.
Soak small pieces for about 1 hour before frying in the Mojo Sauce. Prepare the flour, garlic salt, and pepper by mixing together in a large ziplock bag. Shake the small pieces in the flour mixture (draining first) until coated. Place in hot oil and fry until golden brown. Turn them one at a time with a fork so not to disturb the flour coating. The secret to good frying is to not get the oil to hot where it will burn. Get the oil hot enough to sizzle when first placing the meat in it, then turn temperature down to medium. Light Olive Oil gets hot very quickly so be careful. NEVER, NEVER leave something frying on the stove as it will cause a fire.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
As a young man I enjoyed deer hunting with my uncles, Buckshot, Jack, Bobo, Marvin, and my stepdad George.Uncle Bobo was my mentor on the venison cooking, however, my recipe puts his cooking to shame !

 

 

 

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