Ingredients:
venison
burgundy wine
2 eggs, beaten
bread crumbs (plain or italian)
garlic powder to taste
salt and pepper to taste
vegetable oil
Directions:
Place venison cutlets in enough wine to cover. Marinate in refrigerator overnight. Sprinkle with salt, pepper and garlic powder to taste. Dip cutlets into beaten eggs and then into bread crumbs. Place cutlets in skillet over medium heat and pour enough oil in skillet to reach halfway up the cutlets. Cook until golden brown and turn cutlet over. Repeat with the other side. Remove cutlets from skillet and let cool a couple of minutes
Vension is the new beef, everyone loves the idea of eating venision but not many people have the experience or the knowledge of how to cook the animal. This recipe is a great way to gain your experince with cooking Venison. The crispyness of the deer with a great cold one will be wonders after a long day out in the field hunting. Very easy to follow recipe you will be saying after this why did i ever eat fast food.
look for more articles on recipes as well as great hunting stories from numerous amount of hunters from the United States. They share their recipes and experinces to make your hunting here on out more benifecial for a better hunt and better eating. We are all about the huge kill but its what you do with that kill which also leaves a great impression in your mind and the mind of those tasting it.
Source: www.isnare.com
