Fried Venison Recipe
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Ingredients
- 2 lbs of 1" venison
- 1 cup of flour
- 1/2 tsp of salt
- 1/2 cup of bacon grease
- About a half gallon of water
- 1 sliced onion
- Hot cooked rice
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How to make Fried Venison
When you go hunting, the hippies all complain about how you kill the deer for sport. 1) We hunt, not kill. Killing is a part of hunting. We get the joy from the stalking and not the shooting (which is very short). 2) We don't kill the deer for frickin' sport. It tastes pretty good, too.
First, save the head, forming the base between the blades of the shoulders. Send that to the taxidermist so you can hang it on your wall. Then, the rest you can eat. The feet you can sell on eBay (I've sold about 20; morons will pay $20 for deer foot).
Get out the handy knife you always carry when you go hunting (I know you carry one), chop off the tendons and junk. Chicken giblets taste nasty; deer tendon feels nasty. Trim the fat. Cut the venison into servings (1 piece per person) about a half inch thick. Marinate the venison (if you're a serious hunter, you should have one of those food syringes for injecting yum-yums). Cover with the flour. Fry in a skillet in bacon grease as if it were steak. Serve with rice.
If you leave base camp at maybe 6 in the morning, track, and nail at around noon. You can probably call up your designated driver and take your trophy back to base camp before 1. Takes a while to dress venison. If you're diligent, fried venison should be finished around sunset.
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