Huntingnet cook book?
08-27-2008, 02:11 PM
#2
Join Date: Aug 2008
Posts: 2
RE: Huntingnet cook book?
I'm game. This is one of my favorites. Can't claim it as mine. It is from http://www.thetexasgourmet.com/.
Ingredients
2-3 lbs. venison meat (either top of round or backstrap)
3 eggs- beaten well
3/4 cup butter milk (don't use milk, doesn't taste the same)
1 cup flour
1/2 C Italian bread crumbs
1 t. garlic salt
1/2 t. black pepper
Preparation: Slice meat into 3/8 inch thick slices. Place slices one at a time on a cutting board, and lightly pound with stipple faced tenderizing mallet to 1/4 inch thick.
Mix together the flour, bread crumbs, garlic salt, and pepper in a large bowl or in a large ziploc bag. In a separate bowl, mix together the beaten eggs, and the milk.
Dip the tenderized cutlets into the egg/milk mix, one at a time, then dredge through the flour breadcrumb mixture, coating well. Arrange 3-4 cutlets in approximately 1/4 to 3/8 inch hot vegetable oil in a cast iron or heavy non stick skillet. Cook until golden brown and crispy on both sides(about 2-3 minutes per side.) Remove and drain over paper towels.
Gravy
3/4 cup butter milk
2 T flour
2 T reserved oil
2 T salted butter
Salt and Pepper .
Remove pan from heat after frying all cutlets. Pour off all oil except for approximately 2 Tablespoons. Add butter on medium low heat to pan. Scrape bottom of pan to release drippings. Add 2 T flour, and stir until smooth. Slowly add milk, stirring while adding until all milk is in the pan. Add salt and pepper.
Serve hot with cutlets and biscuits or Texas Toast.
Ingredients
2-3 lbs. venison meat (either top of round or backstrap)
3 eggs- beaten well
3/4 cup butter milk (don't use milk, doesn't taste the same)
1 cup flour
1/2 C Italian bread crumbs
1 t. garlic salt
1/2 t. black pepper
Preparation: Slice meat into 3/8 inch thick slices. Place slices one at a time on a cutting board, and lightly pound with stipple faced tenderizing mallet to 1/4 inch thick.
Mix together the flour, bread crumbs, garlic salt, and pepper in a large bowl or in a large ziploc bag. In a separate bowl, mix together the beaten eggs, and the milk.
Dip the tenderized cutlets into the egg/milk mix, one at a time, then dredge through the flour breadcrumb mixture, coating well. Arrange 3-4 cutlets in approximately 1/4 to 3/8 inch hot vegetable oil in a cast iron or heavy non stick skillet. Cook until golden brown and crispy on both sides(about 2-3 minutes per side.) Remove and drain over paper towels.
Gravy
3/4 cup butter milk
2 T flour
2 T reserved oil
2 T salted butter
Salt and Pepper .
Remove pan from heat after frying all cutlets. Pour off all oil except for approximately 2 Tablespoons. Add butter on medium low heat to pan. Scrape bottom of pan to release drippings. Add 2 T flour, and stir until smooth. Slowly add milk, stirring while adding until all milk is in the pan. Add salt and pepper.
Serve hot with cutlets and biscuits or Texas Toast.
Recipes with pics are best..
09-04-2008, 08:31 PM
#4
Nontypical Buck
Join Date: Oct 2005
Location: Buffalo Grove, IL/Bristol, WI
Posts: 1,460
RE: Huntingnet cook book?
If you are going to do this you have to get In Da Woods sandwich recipe. Best I have ever had! I already tried to duplicate them and was not anywhere close to what he makes!
09-06-2008, 08:40 AM
#8
Join Date: Aug 2008
Location: Clould Nine with HOYEAH
Posts: 77
RE: Huntingnet cook book?
True.....but I know there are alot of folks out there that have
special ways of preparing venison and other kinds of game as well.
Little touches that keep it from being so dry and "gamey".
I'd like some good pheasant recipes too.
special ways of preparing venison and other kinds of game as well.
Little touches that keep it from being so dry and "gamey".
I'd like some good pheasant recipes too.
09-07-2008, 06:11 PM
#9
Typical Buck
Join Date: Jan 2008
Location: N. Illinois
Posts: 552
RE: Huntingnet cook book?
My faverite venison is in the crockpot.
3 or 4 pound shoulder roast
one pack of onion soup mix
one can of golden mushroom soup
one pound of whole button mushrooms
one cup red wine, beer,or water
a whole bag of baby carrots
one big onion quartered
put all in crock on high, after 3 or 4 hours put in potatos and let cook till taters are done, should be 7 or 8 hours total cook time. You can stir in two table spoons of corn starch mixed with half cup of water to make gravey,,,, don't get much better than that.
3 or 4 pound shoulder roast
one pack of onion soup mix
one can of golden mushroom soup
one pound of whole button mushrooms
one cup red wine, beer,or water
a whole bag of baby carrots
one big onion quartered
put all in crock on high, after 3 or 4 hours put in potatos and let cook till taters are done, should be 7 or 8 hours total cook time. You can stir in two table spoons of corn starch mixed with half cup of water to make gravey,,,, don't get much better than that.
09-08-2008, 04:32 AM
#10
Giant Nontypical
Join Date: Feb 2003
Location: the woods of NJ.
Posts: 5,643
RE: Huntingnet cook book?