Amazing venison recipe!
I come from a family of hunters. Wild game are plentiful here in our neck of the woods, and my family and I have killed plenty of quail, doves, woodcock, squirrels, rabbits, ducks, geese, wild hogs, and deer. I was usually the one who ended up cooking all these critters. We didn’t believe in killing an animal unless we were going to eat it.
Pound for pound, I’ve probably cooked more deer meat than any other kind of game, and I’ve come up with lots of venison recipes. I’ve cooked and eaten fried deer steaks, grilled backstraps, venison stew, deer barbecue, deer jerky, deer burgers, deer chili, deer sausage, deer roasts, venison kebobs, and smoked deer hams. I have to say, however, that the best venison recipe I ever tried was created by my aunt. It was a unique recipe for venison, and it was awesome!
Instead of writing this in typical recipe form, I’m going to explain it to you, instead. She cut the deer meat into chunks about the size of all meat stew. She then placed it in a slow cooker or crock pot and covered it with a sweet, tangy barbecue sauce. She cooked the meat on low until it was done – but not so done that it was falling apart.
Next, she made a thin batter of flour, eggs, and milk. She took the deer meat from the cooker, allowed the excess sauce to drip off, and dipped each venison square in the batter. She then fried the chunks in very hot oil until it was crispy.
I’m telling you, this is a wonderful way to cook deer meat! Even people who don’t usually care for the taste of venison always loved this. And what’s not to love? You get a tender chunk of deer meat that’s tasty, tangy, slightly sweet, and crunchy and crispy on the outside.