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Thread: South Carolina Mustard Fried Venison

  1. #1
    Boolit Master Dixie Slugs's Avatar
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    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
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    Gotta Try that..

  3. #3
    Boolit Master C1PNR's Avatar
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    Smile

    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.
    Regards,

    WE

  4. #4
    Boolit Master


    DLCTEX's Avatar
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    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
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    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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