The Rusty Humphries Show~12/15/08~Tomorrow's News Tonight

The Rusty Humphries Show ^ | 12/15/08 | Rusty Humphries

[50cal Smokepole]

Cool!

[mylife]

Dont this seem like kind of a waste?

Chicken Fried Venison

* 2 lbs. Venison
* 2 Large Eggs
* 1/4 cup Milk
* 1 cup Flour
* Vegetable Oil
* Salt and Pepper

Use a meat mallet to tenderize the venison. Cut the meat into 2x3 inch strips. Beat eggs and milk in a bowl. Heat 1/2 to 11/2 inches of vegetable oil (do not cover strip) in a hot skillet . Dip each strip of meat into eggs. Dredge both sides in flour. Place in skillet and season to taste with salt and pepper. Lower heat to medium. Turn the strips only once when the outer edge starts to turn golden brown. Remove and drain on stack of paper towels.

Gravy

* 3 tbs. Used Oil
* 3 tbs. Flour
* 3/4 to 1 cup Milk
* Salt and Pepper

After cooking all the meat, empty all but 3 tbs. of oil. Turn the heat to high. After oil is heated, pour in flour and stir quickly until brown - you don’t want any lumps. Turn the heat to low, add milk (more milk for thinner gravy, less milk for thicker gravy) and continue stirring until desired thickness. Salt and pepper to taste.

[50cal Smokepole]

Sinise:
http://www.freerepublic.com/focus/news/2149391/posts

[mylife]

Thanks for the link. Good write up.

[50cal Smokepole]

I have no idea. Not to my taste. 2 lbs.? Hope you have some friends that like dead Bambi. 1/4 lbs. of ultra-lean, high protein game goes a long way. (I'm careful about feeding it to folks that don't eat much game on a regular basis; all that protein can affect the ol’ digestive thing....)

[gwilhelm56]

**Chicken Fried Venison**

Never tried it ...but sounds pretty good!

[Randy Larsen]

Absolutely not!

Just use a tougher cut of meat!

DON’T use the backstraps...They are the best of all the cuts!

[mylife]

I agree. I saw that, and I was like whaaa?

[Randy Larsen]

It sure does!

It’ll make ‘em fart like a pack mule, and smell even worse!

Great gag joke though!

No pun intended, but will get that result in mixed company! LOL!

[mylife]

We usually use cube steak.

I think I will save the backstrap for med rare steaks in peppercorn sauce or mushroon sauce with wild rice

[Randy Larsen]

Perfect!

[50cal Smokepole]

Which reminds me; the backstraps are commonly cut into chops, 1/2 to 3/4 inch thick. What most people who cut their own chops forget (myself included) is to trim the ‘silver skin’ from the backstraps (loins). That's the thin membrane on the hide side of the meat, and is very visible. It is very tough and can be very gamy.

[50cal Smokepole]

Q: What’s the difference between ‘chops’ and ‘steaks’?
A: The size. That’s it. Both are sliced from the quality cuts.

[mylife]

I have very sharp knives.

Just take it off when its “Semi” frozen

[mylife]

I like lamb, so I know about these things

[50cal Smokepole]

Sharp knives? Oh, thanks for that stropping compound tip! Took care of a few Christmas gifts this years. Boy, that stuff sure works!

[50cal Smokepole]

OK.
I’ll shut up.
For a while.....

[Randy Larsen]

Stropping compound?

OK my, give up the tip!

Never heard of it!

[mylife]

Its the best I have found. You can shave with my meat cleaver!

[mylife]

http://www.woodcarvers.com/yellowstone.htm

You need a good hard arkansaw stone to put an edge on and a leather strop with this stuff for a mirror finish