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
Coat deer meat in flour/salt mixture
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!
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.