Very good. Bf's friend gave us some venison steak and ground venison, and I'll admit I have no idea what to do with venison, and I thought this recipe sounded good, so I thought I'd give it a try. A little time consuming, what with the pounding, cutting, marinating, dredging and frying (I just made this recipe sound like it takes years, didn't I?), but it's easy enough if you break down the steps. I pounded it out, cut it, and put it in the marinade last night. I know it says to marinate for only an hour, but I really didn't want it last night, so it was probably in the fridge for 12 hours or so. I drained the venison of the marinade then instead of dredging each piece in the flour mixture, I put everything in a ziploc bag and shook it until it was covered. It worked just fine. I don't have onion salt so I just added about a 1/2 tsp of salt to the flour mixture. I wasn't really sure how much oil to use, but just kept adding a little oil when it got dry--venison is much much leaner than other meats I'm used to! We served on buns with cheese and bf wants to do lettuce wraps with the remaining meat. Thanks for the recipe! It was very good!
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