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NativeTech: Indigenous Food and Traditional Recipes
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Category : The Four Legged       Region : Southeast ~ Prairie       Rating : 5
Chicken Fried Venison

Contributor : Added by Administrator

Tribal Affiliation : Cherokee, Choctaw & Chickasaw - Texas and Oklahoma

Orgin of Recipe : Offered by Justine Miller Crane .. who learned this from My grandmother, who was half Chickasaw and half German

Type of Dish : Today's Native Dishes

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Ingredients

  • 2 or 3 teaspoons pepper (I know itís a lot, but itís what makes this so good!)
  • Salt to taste
  • 1 1/2 cups flour
  • Four or five hand-sized venison steaks
  • 2 eggs
  • 1 cup milk
  • 1 cup vegetable oil

Directions

Heat oil in an iron skillet on medium heat setting.

Tenderize the venison steaks with the open end of an empty glass soda bottle. Note: This could be dangerous, so if youíd prefer, itís ok to use a regular meat tenderizing tool.

When the meatís been tenderized to about twice its starting size itís ready to dredge.

Beat the eggs and milk together, add some of the salt to this and maybe teaspoon of the pepper.

To the flour add the remaining salt and pepper. Start dredging!

First dip each steak in the egg/milk mixture, then into the flour, then back in the egg/milk mixture, back to the flour and then before the whole mess slides off your steak, gently lay it in the heated oil and watch it go.

When blood seeps through the uncooked side, itís time to turn it over. Cook until golden brown and crispy.

Note: Chicken fried venison is by far the best chicken fried anything (including chicken)


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