Chicken Fried Venison...

Dave Sikorski · 12-24-2007, 07:19 PM

Chicken Fried Venison....Christmas Eve Polack style.

The house is alive with the sounds of a 16 month old nephew exploring and yelling. Food is being prepped for the big birthday celebration. I'm cleaning the bad parts off the boned deer ham for tomorrow. Doing a rolled roast w/ all sorts of veggies and bacon.

The Sirloin section of the ham didn't have a place in tomorrows meal so I threw something together.

-Cut Sirloin perpendicular to the grain into 4 steaks....It wasn't the whole thing.

-Place steaks on cutting board and cover w/ plastic wrap.

-Pound w/ meat mallet or anything else that will tenderize meat.

-Salt and Pepper the steaks and set them aside.

-Mix 1 egg and buttermilk in bowl. Whisk together.

-Season flour with salt, pepper, and any thing else you like. I went w/ cayenne and garlic powder.

-Heat a skillet with some oil in it over medium high heat.

-Dredge steaks in egg mixture then the flour mixture. Shake off extra flour and place in hot oil.....Lay the steaks in carefully and always "splash" away from you.

-Cook until golden brown on each side.

-Remove and place steaks on paper towel to absorb extra oil.

......

In another pot make some quick and simple country gravy....don't hate...I used McCormick's. Pile on top of steaks.

No veggies, no sides, just good old Cholesterol!

Merry Christmas.

Yeah, no pics either.

-D

rarhomes · 12-24-2007, 07:25 PM

Sounds like a good Christmas dinner. In about 1 hour my back straps are hitting the grill, been marinating since last night, can't wait.

Merry Xmas to all.

Capt. Rick

12-24-2007, 07:19 PM	#1
Dave Sikorski Got Carpal Tunnel? Join Date: Nov 2005 Location: MD Posts: 3,791 Credits: 7,680.8 Boat: Bankes Goliath 21' Home Port: Any place, any time. Best Catch: The next one Occupation: Builder/Realtor	Chicken Fried Venison... Chicken Fried Venison....Christmas Eve Polack style. The house is alive with the sounds of a 16 month old nephew exploring and yelling. Food is being prepped for the big birthday celebration. I'm cleaning the bad parts off the boned deer ham for tomorrow. Doing a rolled roast w/ all sorts of veggies and bacon. The Sirloin section of the ham didn't have a place in tomorrows meal so I threw something together. -Cut Sirloin perpendicular to the grain into 4 steaks....It wasn't the whole thing. -Place steaks on cutting board and cover w/ plastic wrap. -Pound w/ meat mallet or anything else that will tenderize meat. -Salt and Pepper the steaks and set them aside. -Mix 1 egg and buttermilk in bowl. Whisk together. -Season flour with salt, pepper, and any thing else you like. I went w/ cayenne and garlic powder. -Heat a skillet with some oil in it over medium high heat. -Dredge steaks in egg mixture then the flour mixture. Shake off extra flour and place in hot oil.....Lay the steaks in carefully and always "splash" away from you. -Cook until golden brown on each side. -Remove and place steaks on paper towel to absorb extra oil. ...... In another pot make some quick and simple country gravy....don't hate...I used McCormick's. Pile on top of steaks. No veggies, no sides, just good old Cholesterol! Merry Christmas. Yeah, no pics either. -D __________________ CHANGE your own life, don't wait for someone to do it for you.

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12-24-2007, 07:25 PM	#2
rarhomes Crab mustard is good Join Date: Jun 2007 Posts: 827 Credits: 1,854.7	Sounds like a good Christmas dinner. In about 1 hour my back straps are hitting the grill, been marinating since last night, can't wait. Merry Xmas to all. Capt. Rick