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VENISON NUGGETS
INGREDIENTS:
Venison tenderloin cut into 1 inch cubes
1 cup plain flour
1 cup Prepared mustard
Salt (to taste)
Black Pepper (to taste)
1 quart cooking oil if using a 2 quart sauce pot
Cut venison tenderloin into 1 inch cubes and dip into prepared mustard and
coat with plain flour seasoned with salt and black pepper. Deep fry in
hot oil @ 350 degrees F. until golden brown.
NOTE: The venison tenderloin I am referring to is the muscle that is
inside the deer next to the backbone near the kidneys, not the regular back
or loin strap. You may substitute a good cut of beef if Bambi sensitive.
Also, this recipe will work for catfish such as the Blue Catfish or the
Mississippi Flathead or a regular venison loin strap from a very young deer.
Serve as hot appetizers with toothpicks. Will melt in your mouth even
with store bought teeth! You might need to use meat tenderizer on an
older deer or tough cut of beef!
Recipe from David Stewart of Ellerbe, North Carolina October 2008. Pix
of David Stewart on the Photo Gallery page and also on each page banner at
the top of the page.
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