"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Brushy Deer Camp Venison Recipe

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This recipe for Brushy Deer Camp Venison, by , is from The Sirmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jay Sirmon
Added: Saturday, June 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
venison backstrap
flour
egg
salt
black pepper
milk

Directions:
Directions:
Cut meat into 1/2 inch thick pieces. Pound fiercely to tenderize. Soak in salt water for at least two hours. Drain and rinse. Add salt and pepper (to taste) to flour. Add egg to milk and mix well. Dip each piece of meat in milk and egg mixture and then roll in flour mixture. Fry in oil on medium heat, turning as needed, until golden brown and crispy.

Personal Notes:
Personal Notes:
This has been a deer camp tradition at Brushy, Arkansas, since 1963. It is served with (Billy Jones) gravy, pinto beans, turnip greens, biscuits and fried potatoes.

 

 

 

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