The venison came out so delicious. I pounded the venison flat, dipped it in egg and breaded it using organic panko bread crumbs, black pepper, onion and garlic powder. Then I let the venison "rest" in the refrigerator while I started cooking the carrots and beans (both canned from our garden) and I began heating the leftover beef broth, venison juices and one jar of bean juice in a pan.
Once I had everything warmed, I made a roux and turned my broth mixture into gravy and heated organic canola oil in a pan until it sizzled when I dropped a bread crumb in. Once it was hot enough, I cooked three pieces of venison. The kids and I ate the three pieces - L1 ate an entire piece by himself, while L2 fed the dog his. Here's L1's plate when he started.
Twenty minutes later there was nothing left and he wanted seconds! L2 had seconds and thirds of the carrots. My second piece is the one pictured above. It smelled too good to waste time taking a second picture of my plate the first pass.
All in all, I love this recipe. It was even comparable if not just as good as my dad's. A little practice and this will be my go to recipe for converting non venison eaters.
Have you ever tried Country Fried Venison?
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