Deer Fingers

We used to have venison each year, and we had some of the tough cuts processed into cube steaks. We cut them into finger size strips and cooked them like fried chicken... thus Deer Fingers!

4 cube steaks, cut into finger size strips

1 1/2 cups buttermilk
1 Tablespoon Hot Sauce
2 cups flour
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon cayenne pepper, or to taste
Oil for frying

Mix buttermilk and hot sauce together in a shallow dish. Mix flour and spices in another shallow dish. Dip strips in milk, then dredge in the flour mixture. For a thicker crust on the strips, repeat that step again... milk then flour. 

A dredging station makes it simple and easy!

In a heavy skillet, heat about 1/2 inch to 3/4 inch of oil to 365 degrees. (Or heat a deep fryer to 365 degrees) Place strips in hot oil. (If the oil is not up to temp, the coating will not stick. Do not crowd the chicken in the pan or it will boil in the oil and not fry crispy.) Fry until golden brown and floating in the oil. Serve with a dipping sauce* and fries on the side! 

 

I made a sauce like Heinz 57 sauce...

4 tablespoons Ketchup
1 teaspoon Worcestershire Sauce

2 teaspoons Yellow Mustard

Mix in a small bowl and serve with the deer fingers. 

Country-Style Steak

When I'm at home, I fix country-style steak the traditional southern way. I coat it in seasoned flour and fry it in oil until done, then I smother it in gravy, letting it simmer until fork tender. However, when I'm cooking for my Wednesday night crowd at church, time does not permit me to fry every piece of cube steak... 60+ pieces. So, I adapted my recipe to allow me to fix it for them. Some of you may enjoy this as a healthier way to eat country-style steak. I hope you do!

Family pack of cube steak... about 6-8 pieces
Salt, pepper and garlic powder

Family size can of cream of mushroom soup (or 2 regular cans)
Kitchen Bouquet Browning & Seasoning Sauce, about 1 tsp

Sprinkle cube steak with seasonings and place in a 13x9 pan sprayed with oil. Bake at 350 degrees for about 20 minutes or until done. Do not drain. Remove meat and add soup and Kitchen Bouquet. Stir until blended and replace meat to pan. Cover and bake for another 20-30 minutes or until tender. Serve with mashed potatoes, sweet peas and biscuits for a good ole southern dinner.

Lodge Logic Dutch Oven, 5qt. (Google Affiliate Ad)