Reviewer:

Reviewed: Nov. 26, 2011

Thank you for the recipe. I marinated the back strap after slicing and pound tenderizing in buttermilk and worcestershire sauce for several hours. Then fried as your recipe instructs but used Tony's in the flour instead of salt and pepper. Severd with mashed potatoes and cream gravy! So yummmmy!

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Reviewer:

ccate1234

Cooking Level: Expert

Home Town: Montgomery, Texas, USA

Reviewed: Nov. 4, 2011

Great.we loved it.keepem coming

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Reviewer:

GOBAMAGO

Cooking Level: Intermediate

Reviewed: Sep. 15, 2011

Great recipe...the only change I made was I sub. 1 of the T of salt for garlic salt. Tender and delicious.

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Reviewer:

tcwith3

Cooking Level: Expert

Living In: Manchester, Tennessee, USA

Reviewed: Jun. 26, 2011

good didn't use hot sauce added chili pepper to it instead.

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Reviewer:

katietattie

Reviewed: Jun. 12, 2011

I added a tablespoon of Cajun seasoning to the breading, added some extra zing!

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Reviewer:

Amy_mn

Reviewed: Feb. 8, 2011

Not too sure about this..I do want to try this but the hot pepper sauce has got me confused...is it the stuff they serve in fancy restaurants that is kind of clear and vinegary tasting or is it like texas pete or louisiana hot sauce? Can someone help me before i ruin a bunch of meat

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Reviewer:

foodruiner

Cooking Level: Beginning

Reviewed: Dec. 17, 2010

I'm not a big venison fan, but this was really tasty! No gamey flavor at all!

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Reviewer:

maureen

Reviewed: Dec. 13, 2010

I actually used the doe I shot opening day of rifle season this year in NC, she was old but this still turned out incredibly tender. The first batch I made was waaay too salty, so for the next batch I cut the salt in the flour down to maybe a teaspoon. other than that I loved it; melts in your mouth with a nice crispy coating. My boyfriend said he would only rate it 3 stars, he wasn't too big on the milk/hot sauce marinade so i think next time i'll use something different.

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