Tried this veni version yet??
Get out your fish cooking pot / oil. Heat oil to 350 just like you are going to fry fish. We like to use this veni recipe as an appetizer to a good walleye fry.
Chunk venison into 3/4 to 1 inch cubes. Soak/roll veni cubes in egg wash, then coat/roll cubes with shorelunch seasoning or other seasoned flour mixture.
Deep fry coated venison chunks until medium rare. Test fry a few to guage the time it takes to properly cook a cube. Generally it only takes a minute or so to get to medium rare, depending on cube size. DO NOT OVERCOOK!!!!! Do not fry too many at a time, or the oil temp will plummet, leaving you with soggy veni.
Remove from heat, place onto paper towels to soak up the oil. Sprinkle with some salt/pepper if desired (or other seasoning like Excalibur prime rib rub…mmmmmmmmmm 
)
Eating them plain is good.. But I highly recommend making the following dipping sauce. Use roughly a half and half mixture of ranch or creamy ceasar dressing (I use Newmans Own Creamy Ceasar… I know, I know, big HSUS/anti supporter, but its the best taste I’ve found…) – and the other half Silver Springs prepared horseradish.
When you talk horseradish, there is horesradish, and then there is Silver Springs horseradish… Don’t save 25 cents and cheap out… Get the good stuff, usually in the dairy/refrigerated section…
If you want a red sauce instead, just get the Silver Springs cocktail sauce (also in refrigerated section)… GREAT on shrimp, best cocktail sauce made!! — But I recommend the ranch sauce first…
Thats it! Breaded, deep fried veni chunks in horseradish/ceasar dip…
Awesome!
Mike
