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Thread: South Carolina Mustard Fried Venison

  1. #1
    Boolit Master Dixie Slugs's Avatar
    Join Date
    Aug 2006

    South Carolina Mustard Fried Venison

    Lay out your steaks on a cutting board, sprinkle on a little garlic powder, and use the edge of a saucer (like cubed steak) on both sides. Pour a jar of mustard in a stainless bowl and add about the same amount of water (pure water). Soak the steaks in this overnite.
    Now......the important part! Take the dripping steaks out of the mustard/water and flour quick. Lay the steaks on a cutting board and let the mustard/water soak all the way through the flour. Deep fry quick so they don'r get too dry inside.
    Regards, James
    Dixie Slugs (dixieslugs.com)-Home of the Dixie Terminator

  2. #2
    Boolit Master

    PatMarlin's Avatar
    Join Date
    Aug 2005
    Gotta Try that..

  3. #3
    Boolit Master C1PNR's Avatar
    Join Date
    Mar 2005
    SW Idaho


    I saw a similar method a while back which I just love! In that one you didn't marinate the meat, but rather dredged the meat in a dark mustard (I use Guldens) then in eggs and flour.

    I've used it on cube steak, too, and it's a real taste treat. I'll have to try this one, too.


  4. #4
    Boolit Master

    DLCTEX's Avatar
    Join Date
    Oct 2005
    Eastern panhandle,Tx
    Reminds me of frying fish, yellow bass, scaled, gutted, deheaded, dipped in yellow mustard then genreously sprinkled with black pepper, then deep fied until they float. When I saw the Cajun lady prepare them I thought I wouldn't like it, was I ever wrong!

  5. #5
    Boolit Mold
    Join Date
    Nov 2006
    Coastal NC
    We've been known to cook some like that now and then too. Ever fry some with Old Bay? Try it, but don't have too many folks standin' around, you might not get any!
    Take a kid or neighbor hunting or shooting!
    Backstraps make great trophys.

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