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. 

Homemade Beef Jerky

This first time I made this was for Christmas gifts for the guys to take hunting... In turn, they brought me venison to make them some more! LOL  It must have been pretty good! I like making it in the oven better than a dehydrator. Basically, you put it in the oven and walk away... Your nose will remind you it's in the oven!

2 1/2 pounds lean round steak

1/3 cup soy sauce

1/3 cup teriyaki sauce

1 1/2 tablespoons liquid smoke

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon black pepper

Place the meat in the freezer for a couple of hours to make it hard and easier to cut into thin strips. Cut long narrow strips about 1/8” thick.

For the marinade, combine the remaining ingredients in a gallon plastic bag. Add meat slices to the bag, seal and refrigerate overnight.

Preheat oven to 170 degrees. Remove meat from the bag and drain. Line a cookie sheet with foil and place wire racks on top. Place meat slices on the racks, leaving a little space in between each slice.

Place racks in the oven and prop the door open with the handle of a wooden spoon. This will allow the air to circulate. Bake for 6-8 hours. 

The meat will lose about half its weight and will be dark brown. It will be dry to the touch. Remove from the oven and cool completely. Store in an air tight container. 

This recipe makes about a pound of jerky. :-)