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Mustard Fried Venison

Mustard Fried Mustard

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Course Main Course
Cuisine American

Equipment

  • Cast Iron

Ingredients
  

  • Venison Cube Steaks
  • Buttermilk
  • Spicy Brown Mustard
  • All Purpose Flour
  • OBQ Garlic Pepper
  • Sea Salt
  • Vegetable Oil

Instructions
 

Prep Work

  • Drain the Venison and place in a Gallon Ziploc Bag
  • Pour in enough butter milk to cover the venison and mix thoroughly
  • Marinate in the refrigerator for 24-hours
  • Remove from the marinade after 24-hours and rinse off the butter milk and damp dry with a paper towel
  • Liberally coat each venison cube-steak separately and sit in a pan (make sure the steaks are not touching each other)
  • 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

  • Light the Charcoals in the Weber Kettle Grill
  • Dump the charcoals in the Weber Kettle Grill and return the grates to the grill
  • Place a 10” Cast Iron Skillet on the grate directly over the charcoal.
  • Add in enough Vegetable Oil to be about a 1/3 of the depth of the skillet
  • Allow the Oil to reach 325° before adding the Venison to the oil
  • Once the oil reaches the temperature
  • Dip the Venison Cube-Steak into the flour and thoroughly coat with the flour
  • 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*
  • Repeat the process until the pan is full.
  • 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°
  • Remove and place in a pan with a paper towel to collect the excess grease.
  • Wait for it to cool and enjoy.
  • Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.

Video

Keyword cast iron, elite bbq smokers, Mustard Fried Venison, Venison, Wildgame