Any good fried and baked venison/deer meat recipes?

preferably FRIED venisonAny good fried and baked venison/deer meat recipes?
Sauteed Venison Scallops in Marsala Sauce








Serves 6





Ingredients





1 %26amp; 1/2 pounds of venison medallions, sliced 3/8 inch thick and pounded to 1/4 inch thick


Salt and freshly ground black pepper


Flour


2 tablespoons butter


3 tablespoons olive oil


1/2 cup dry Marsala


1/2 cup homemade chicken or beef stock


2 tablespoons soft butter








Directions





Season the venison with salt and pepper, then dip into flour and shake off the excess. In a heavy 10 inch skillet (make mine cast iron), melt the 2 tablespoons butter and 3 tablespoons olive oil over medium heat. This will foam up. When it subsides, add the venison scallops, a few at a time. Brown them for 3 minutes on each side. Set them aside on a plate while you do the other scallops.





Pour off most of the fat from the pan, leaving just a film. Add the Marsala and 1/4 cup of the stock and boil over high heat for 1 or 2 minutes. Scrape up any brown bits from the pan. Return the venison to the pan, cover it and simmer over very low heat for 10 minutes. Baste the scallops with the liquid from time to time.





To serve, place the venison scallops on a heated platter. Add 1/4 cup stock to the sauce in the skillet and boil, scraping up all the brown bits sticking to the pan and its sides. When the sauce is reduced to a syrupy glaze, taste for seasoning. Take the pan off heat and stir in the softened 2 tablespoons of butter. Pour over the scallops and serve.





Venison Vindaloo








This should serve six people. Use about 1 %26amp; 1/2 pounds of venison from shoulder, rump or leg cut into 3/4 inch cubes.





Marinade





1 teaspoon cumin seeds


1 teaspoon black mustard seeds


1 onion, peeled and quartered


6 cloves garlic


2 tablespoons fresh chopped ginger


2 tablespoons vinegar (use white or cider)


2 tablespoons corn oil or canola oil


1/2 teaspoon ground cinnamon


1/4 teaspoon ground clove








To prepare marinade: Heat small frying pan over medium heat. Add cumin and mustard seeds, roasting them, stirring constantly for about 3 minutes. The cumin seeds will darken and the mustard seeds gray. Place in a small bowl and allow to cool for a bit. Using a coffee grinder reserved for the purpose, grind the spices to a fine dust. Set aside.





Put onion, garlic, ginger, vinegar and oil into a food processor. Process until the contents make a pasty puree.





Put the venison into a large glass or ceramic bowl. Add the ground cumin and mustard seeds, pureed mix, cinnamon, and clove. Coat the venison chunks well with this and marinate from 8 hours to 48 hours. The longer you can marinate it, the better. Keep the meat in the refrigerator while marinating.





Cooking Sauce





1 inch ball of tamarind pulp


1/2 cup corn oil or canola oil


1 %26amp; 1/2 cups thinly sliced onions


1 %26amp; 1/2 teaspoons turmeric


1 %26amp; 1/2 teaspoons hot red pepper


1 %26amp; 1/2 teaspoons sweet paprika


1 teaspoon kosher salt








To prepare cooking sauce: Put the tamarind pulp into a bowl and 1 %26amp; 1/4 cups boiling water. Let the pulp soak for 15 minutes. Mash the pulp with the back of spoon. Strain the liquid, squeezing the pulp as much as possible, into another small bowl. Set aside. Discard the stringy fiber.





Directions





Heat the oil over medium heat. Add onions and stir constantly to prevent burning. Fry the onions until they turn caramel brown, about 12 minutes, stirring all the while to keep them from burning.





Lower the heat to medium, add the turmeric, red pepper and paprika. When the spices start to sizzle and darken (about 15 seconds), add the venison (reserving the marinade) and fry until the meat is slightly seared and the oil begins to separate from the gravy (about 10 minutes). Add the tamarind juice, salt and any remaining marinade, and bring to a boil. lower heat and cook, partly covered, until meat is thoroughly cooked and fork tender (about 40 minutes). Taste for seasoning. Serve.





Notes





This dish freezes well and improves with time. Serve with rice.Any good fried and baked venison/deer meat recipes?
Fried?! I guess you could chicken-fry a venison steak, just like a beef steak. Go find a recipe for chicken-fried steak, and follow that. Oh, by the way, don't make cream gravy because it's disgusting.... chicken-fried steak is really supposed to be eaten with either ketchup-mixed-with-Worcestershire, or else you could just sqeeze a lemon over the chicken-friend steak, like it was a schnitzel.
fried deer meat is great,





cut into small pieces, add Adolf's meat tenderizer, flour and fry, make sure your oil is good and hot, cook until brown. enjoy
I know you didnt mention grilled but I thought I would just throw this out there. Cut the steaks into samller pieces, and marinate for about an hour in any of McCormics marinates. (they make any meat taste AMAZING.)Now wrap a piece of bacon around each piece and secure with a toothpick. Put on the grill on low heat for about 15 to 20 minutes depending on how large your steak pieces are; then in the end turn it up a little to get the bacon a little crispy. The meat stays tender in the middle and the bacon is crispy on the outside. I suppose you could try this in th eoven too but I have never tried that. Be creative.
no this is what you gotta do


take a coupple steaks thenderize them with a fork REALLLY good then rub them with olive oil and spice them with something like Mel's or lowrys give it a little bit of your own touch with your own fav spices throw it on the grill cook to your prefered preference make some beef rice-a-roni or some potatoes, a fresh salad and bam you got yourself a delicious venison steak!








DONT FRY IT IT WILL RUIN THE DELICIOUSNESS!
Check out Byron's dutch oven recipes at www.papadutch.home.com Even though there made for dutch ovens the spices he uses are amazing. I made an excellent beef stew. Also www.foodnetwork.com emril's got some great venison recipes