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How to Cook Wild-Killed Venison

I've cooked "deer meat" for 30 years, and other than an almost flash-fry of the tenderloin in some olive oil, the "only way" to prepare venison slices WELL is to fry them like you would chicken-fried steaks. First, I insist on impeccable cleaning of the deer, removing absolutely ALL traces of white sinew. I then slice the meat (1/3" or so) and soak it in milk, and put it in the frig. I use 2% or whole milk, in a snap-on lid plastic container with enough milk to cover the meat. The longer you soak it, the more tender and less gamey it becomes. I have soaked it for as long as 10 days, replaced the (now bloody) nasty milk with fresh milk, and let it soak a few days longer! I have NEVER had the meat spoil using this method and keeping it in a refrigerator until you are ready to fix it. Then, I drain the milk from the meat, sprinkle it with garlic salt and pepper, bread it with all-purpose flour, and fry it in a cast-iron skillet with about 3/4" of hot shortening (which just works better than oil.) I only turn it over one time, waiting until the uncooked side has soaked up the flour and begins to look a little bloody. Don't rush frying the can easily burn. Reserving 3-4 Tablespoons of the shortening and crumbs will make the best milk gravy you have ever eaten! And deer meat cooked this way will be crispy, tender, and tasty, fooling absolutely ANYONE who claims they don't like deer meat. Just try it.

Jan 23, 2012
jjinyancey in Features

Tortilla Chip Crumbs Come in Handy

Throw a handful into a skillet full of about four scrambled eggs, 1/2 c. grated cheese, and a couple of Tablespoons of picante or pico de gallo. Instant migas!!!

Jan 30, 2011
jjinyancey in Features

Triple Malt Chocolate Cake

Hey, 'bout giving some hints on how you make your wonderful ice cream? How much of this malt powder do you add? Do you use a regular vanilla or chocoate recipe? Thanks, Jeanette

Aug 02, 2008
jjinyancey in Recipes