Fried Venison

5 ingredients
5 steps

Ingredients

  • 1 lb. deer meat
  • 2 c. buttermilk
  • 1 c. dry red wine
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. pickling spices (key ingredient)

Directions

  1. 1
    Trim all sinue from meat and tenderize with tenderizing hammer.
  2. 2
    Marinate at least 2 hours, overnight is best.
  3. 3
    Drain and dust with flour mixed with salt, lemon pepper and cayenne.
  4. 4
    Deep fry but don't overcook.
  5. 5
    Serve with cream gravy liberally seasoned with white and black pepper.

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