Doctorbrady
Well-Known Member
This is a recipe I came up with a few years ago, and is always a favorite, even for those who turn their noses at deer meat.
Start with a generous cut of deer backstrap. I cut mine at about 1.5" (not butterflied). Remove all silverskin. Cover in plastic wrap and pound into 1/4-1/2" round patties.
Salt liberally with sea salt or kosher salt. Add course ground pepper to taste.
Prepare breading using 2/3 AP flour and 1/3 corn meal. I usually also add some Panko or other course bread crumbs. Add generous amount of preferred spices. I like to use salt, pepper, garlic powder, and cayenne pepper.
I double bread mine, so first dip season venison rounds into the breading mixture. Then dip in a simple egg wash of egg and milk, and drench back into breading mix. A helpful hint is to do all your dry dips first, then proceed to second dips as a batch. Otherwise, your breading will get clumpy. A "shake and bake" style of drenching can also be used using a big paper sack with your breading mix.
Cook until golden brown in hot grease or a fryer. The meat should still be pink inside. Usually about 3-4 minutes a side.
Prepare your coleslaw using cut cabbage, real mayo, apple cider vinegar, a touch of soy sauce, a squirt of tobasco, and ground horseradish. Don't overdo it with the mayo. You want it to be fairly light and airy.
I place the fritter on a good bun, and top it off with plain yellow mustard, dill pickles, and the coleslaw.
Give it a try, and let me know what you think!
Start with a generous cut of deer backstrap. I cut mine at about 1.5" (not butterflied). Remove all silverskin. Cover in plastic wrap and pound into 1/4-1/2" round patties.
Salt liberally with sea salt or kosher salt. Add course ground pepper to taste.
Prepare breading using 2/3 AP flour and 1/3 corn meal. I usually also add some Panko or other course bread crumbs. Add generous amount of preferred spices. I like to use salt, pepper, garlic powder, and cayenne pepper.
I double bread mine, so first dip season venison rounds into the breading mixture. Then dip in a simple egg wash of egg and milk, and drench back into breading mix. A helpful hint is to do all your dry dips first, then proceed to second dips as a batch. Otherwise, your breading will get clumpy. A "shake and bake" style of drenching can also be used using a big paper sack with your breading mix.
Cook until golden brown in hot grease or a fryer. The meat should still be pink inside. Usually about 3-4 minutes a side.
Prepare your coleslaw using cut cabbage, real mayo, apple cider vinegar, a touch of soy sauce, a squirt of tobasco, and ground horseradish. Don't overdo it with the mayo. You want it to be fairly light and airy.
I place the fritter on a good bun, and top it off with plain yellow mustard, dill pickles, and the coleslaw.
Give it a try, and let me know what you think!
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