Fried deer has always been a favorite meal. Nothing like the smell of deer meat cooking on the stove. It brings back lots of childhood memories. Venison in the freezer makes everything better at my house! This is a picture of Danny and his daddy on Ellis Drive. We have this deer on our wall.
Trim the membrane (white connective tissue) off the meat. Cut in small pieces, about 1/2 the size of a small hand.
Soak in cold water with vinegar added, overnight if possible in fridge. This draws the blood out and I try to soak as long as possible.
Rinse water, vinegar and blood off of meat. Stir eggs and milk together and pour over meat.
In a separate bowl, mix flour and seasoning together. You can adjust these measurments to allow for enough to cover your meat.
Heat oil for cooking.
Take one piece of meat at a time and cover all sides with flour mixture. I press mine down to cover well all over. Coat all the meat in this manner. I do a little bit at a time as I need it to go into the grease. If you want extra crunchy dip and flour twice.
When grease is hot, drop meat in and brown on one side and then flip for other side. I try to turn only once so it will be crispy. When golden brown, drain on paper towel.
Note: It just doesn't get better than a deer steak meal with mashed potatoes and peas.