So, you have been out hunting White Tail deer all day and you come back to hunting camp and it is time to socialize and enjoy the fellowship of your hunting buddies. Really, what is the most important thing about hunting. For me it was always the friendships and stories told around the campfires and at mealtimes.
I remember, when I was little the weekend hunting trip with my father, brother, uncles, and cousins would take. We would all go back into the woods and hunt whitetail deer either by “Dog Driving” or by “Still-hunting”. Where I always enjoyed the hunting, it was the time back at camp that I mostly enjoyed. Listening to my family tell stories of their youth and hunting trips with their father was always fun.
I can honestly say that my stories compared to theirs’ was not near as adventurous.
I learned the love of outdoor cooking then. Because the people would change from weekend to weekend. The common factor was always to good cooking and food. This recipe was one of the first ones that I ever learned to cook outdoors.
So, sit back and relax and I hope you enjoy it. Maybe, you will take this recipe and share it with your friends and family and just sit back and learn their adventures.
Thank you for watching and see you next time.
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• Venison Cube Steaks
• Spicy Brown Mustard
• All Purpose Flour
• OBQ Garlic Pepper
• Sea Salt
• Vegetable Oil
1. Drain the Venison and place in a Gallon Ziploc Bag
2. Pour in enough butter milk to cover the venison and mix thoroughly
3. Marinate in the refrigerator for 24-hours
4. Remove from the marinade after 24-hours and rinse off the butter milk and damp dry with a paper towel
5. Liberally coat each venison cube-steak separately and sit in a pan (make sure the steaks are not touching each other)
6. Pour the All-Purpose flour into a large mixing bowl and add OBQ Garlic Pepper and Sea-Salt to taste. Mix thoroughly
Frying on the Grill
1. Light the Charcoals in the Weber Kettle Grill
2. Dump the charcoals in the Weber Kettle Grill and return the grates to the grill
3. Place a 10” Cast Iron Skillet on the grate directly over the charcoal.
4. Add in enough Vegetable Oil to be about a 1/3 of the depth of the skillet
5. Allow the Oil to reach 325° before adding the Venison to the oil
6. Once the oil reaches the temperature
7. Dip the Venison Cube-Steak into the flour and thoroughly coat with the flour
8. Then add (1) one Venison Cube-Steak to the Skillet at a time. *this will allow you to regulate the temp of the oil without burning the oil or not having it hot enough to fry the venison*
9. Repeat the process until the pan is full.
10. Once you notice the blood from the venison being pushed to the top, flip and repeat the process until you reach a meat internal temperature of 180°
11. Remove and place in a pan with a paper towel to collect the excess grease.
12. Wait for it to cool and enjoy.
13. Let us know what your thoughts are on this.