I just finished eating this on rice topped with salmon. I think for fish it was too thick. It was very good (I added dill and garlic also) but if I make it again, I will use less flour to make it less like gravy and more like a sauce. I think fish tastes better with lighter sauces.

Reviewed On: Oct. 13, 2009

So, I originally started making the 'Boneless Buffalo Wings' from this website. After I mixed the flour & ingredients from that recipe, I began to read the reviews for this one & decided to go this route. Pretty much the only difference is paprika & amounts of other spices added (which everyone does anyways). I read the first few pages of reviews & did this - other than change the flour recipe, I blotted/squeezed extra water out of the chicken before I floured it, let it sit in the fridge for more than an hour, I used the cooling rack in the oven, but forgot to spray it, so the wings stuck a little bit, I didn't put the sauce on (I used that Frank's stuff, they wouldn't have been as good with another brand) until they were done cooking & cooled (I used butter Pam & sprayed the wings before I put them in the oven). I didn't flip them either. After I let them cool, I sauced them, then on a couple I added cajun seasoning on top of the hot sauce/butter mix. Mine were super crispy and perfect, so if yours weren't, try what I did & you'll love it! Also, after I battered the wings, I made ranch with the Hidden Valley Ranch dip mix and light sour cream (I don't think the fat-free sour cream works/tastes well for ranch) so it would have time for the flavors to mix. I plan on flouring wings the night before the weekend (when I really crave them).

Reviewed On: Jul. 6, 2009

I could tell it was venison, but hello! if you don't like venison, don't make stuff with venison in it! I just took it out (it's been 70 minutes) and the middle was still a little raw so it's back in the oven. I did try a bite off the side before I put it back in though and it's amazing! I made minor (very minor) changes to the recipe. I used a cup of crushed saltines and omitted the salt instead of dry bread crumbs, I used the equivalent of two eggs with the egg whites that come in the carton and I used extra tomato sauce and a little more pepper. I also don't like mustard sauces so I made a concentrated brown gravy and poured it over the top (still liquid, not thickened through cooking) and it was really good. So for those guys out there that don't like mustard, try some brown gravy! Also, it's super moist. And whoever said there were too many ingredients....what? This is minimal and took two minutes to get everything chopped (food processor), mixed (used my hands), and put in the oven. ***UPDATE**** While it was initially delicious, it did not refridgerate well. It looked/smelled like catfood, although it still tasted like the venison loaf. I was not able to get passed that, but when it first comes out of the oven it IS delicious, so just make sure you have a large enough group of people to finish it that evening.

Reviewed On: Jun. 17, 2009