Venison Chislic

Harvesting Nature February 3, 2016October 10, 2021 2 Comments Adventurous Food, Animals, cooking, Deer, deer hunting, Family, Food, Hunting, Meat, Nature, Outdoors, Recipe, recipes, Venison, Wild Game, Wilderness, Wildlife

Recipe Contributed by Marketing Coordinator S. Buoy.

Nothing is better than cooking venison fresh off the harvest. After deer heart this is our go to grub while butchering.

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Ingredients:
8 oz -1/2″ cubed venison
2 cups flour
1 tsp Sea salt
1/2 tsp Garlic Powder
1/2 tsp paprika
1/2 cup Favorite marinade, hot sauce or BBQ sauce

Preparation:
1. Put venison in marinade for 30 min to an hour.
2. Heat up deep fryer to high.
3. Mix flour and seasoning in a shallow bowl or pie pan.
4. Drain excess liquid from meat and dredge on flour.
5. Shake off excess flour and put in basket. Be sure pieces aren’t touching.
6. Cook a test batch to determine cooking time.Â In many cases 2-4 minutes is sufficient.
7. Drain of oil and put on plate with paper towel. Season immediately I prefer garlic salt or seasoning salt. But again use whatever you prefer.
8. Give oil a minute or two to heat back up and repeat, adjusting cooking time as necessary.
9. Enjoy.