Deep fried, breaded veni – ceasar/h.radish sauce

Sounds good Mike, makes me want to go blast a yearlng to get some nice tender venison. In season of course. Dan

Deep fried veni is great. We have been doing the same exact thing for a few years on opener. Duck/goose/pheasant all come with the venison too. Side batch of cheesy taters along with it.
I have also panfried veni chops the same way with shore lunch.
Wallster ><((((>

Butter pan fried ritz cracker crumb veni is also very good. (any breading works well).

We took out a t-loin last night, sliced it T H I N (1/8″ slices – This is where that Wustof knife came in very handy – also helps if the veni is still slighly frozen… slices easier) and just fried it in olive oil. Added it to fresh onions/green peppers (cooked just prior to cooking the veni) with a little steak rub sprinkled on top, and it was fantastic. Again, the trick it not to over cook the meat. Very thin sliced veni only takes a few seconds on each side in when pan frying in hot oil… Don’t overcook!! Only do a few pieces at a time… Make sure you still get that nice med rare / rare center…

Mike