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.
You might need to add some meat tenderizer to an older deer or a tough cut
of beef.Serve as hot appetizers with toothpicks. Will melt in your
mouth even with store bought teeth!
Recipe from David Stewart of Ellerbe, North Carolina October 2008.
Following pixs of several tenderloins saved during the past week of hunting
and prepared this afternoon 11-13-08:
Ready to cut the tenderloins into bit size nuggets.
Cut into bite size nuggets ready for the mustard "drench" and flour
"dredge."
Allow the nuggets to dry before dipping in the prepared mustard or
"drench." and rolled in the seasoned flour and deep fried at 350 degrees
until golden brown. They are best served when hot out of the oil!
The finished nuggets ready to serve as an appetizer...glad you didn't see
how many I consumed...there were enough to half fill another plate.
