1-2poundsdeer meattenderloin and/or backstrap, sliced in to 1/4 inch slices
2Tablespoonssalt for soaking
2Tablespoonssalt for flour breading+ additional to taste after fried
2cupswater
3cupsflour
2cupsvegetable oilOr enough to create 1/2 inch to 1 inch of oil in the skillet.
Greek seasoningoptional
Optional for Thicker Breading
4eggs
Instructions
In a bowl, mix together water and 2 tablespoon salt. Soak sliced deer meat in salt water overnight if you're able, or at least an hour.
Heat vegetable oil in a skillet over medium heat to 325 degrees.
Remove deer meat from refrigerator, and discard salt water
Pat the deer meat dry, with paper towels (UPDATE: We left the deer meat wet the other night, and dipped it in flour, and woah... that wasn't too shabby. So it's up to you!)
Mix flour and 2 tablespoon salt, in a ziptop bag or a separate bowl/plate for coating
For Thin Breading
Coat deer meat in flour/salt mixture
For Medium Breading
Whisk eggs in a small bowl. Dip the pieces of deer meat, one at a time, in to the egg mixture, then in to flour (coating all of the deer).
For Thickest Breading
Whisk eggs in a small bowl. Dip the pieces of deer meat, one at a time, in to the salted flour, then in to the egg mixture, and then in to flour again (coating all of the deer).
Frying the Deer Meat
Place the coated deer meat pieces into the heated vegetable oil. (To test oil's temperature, sprinkle a bit of flour in the oil to see if it bubbles. If it bubbles, it's ready. However, be careful not to get the oil too hot, so it doesn't splatter and burn you when adding the deer meat.)
Flip deer meat after a few minutes when the underside is golden-brown. (Approx. 3 minutes)
Cook on the alternate side until cooked through and there is no sign of undercooked meat. (We've been playing around with this recipe, and if you like a crunchy breading on your deer meat, cook it a bit longer until it reaches the desired "crunch," you prefer.)
Inside of fully cooked meat will be gray/brown, with no sign of red.
Remove deer meat from pan, on to plate/dish covered with paper towels to drain oil.
We LOVE sprinkling Greek Seasoning on the fried deer meat after it is fried for optimal flavor!