Black Pepper Encrusted Mustard Fried Venison

I suppose you need a good hunter in the family or a good beggar like we do every season. Actually no real southerner is caught without a freezer full of Venison most all year and in true Southern Hospitality they are willing to share especially if you promise to invite them over when you cook it.

It sure helps to get the most tender parts but if not, pound it as you would veal, not too much just enough to break it down. HOW MUCH YOU ASK? It’s never enough. I eat two portions while I’m frying it to make sure I don’t get left out, my boys eat it until it comes out their ears. The pieces should be about 1 and a half oz or 2 oz at the most pounded lightly.

  • Oil for frying in a iron skillet if you have one
  • As much Venison as you can get your hands on covered in course black pepper really covered well
  • A whole container of French’s yellow mustard
  • Cover the venison with the pepper and gobs and gobs of mustard make sure it is totally covered with the mustard and let it sit in the refrigerator overnight or at least 4-5 hours
  • All purpose flour
  1. Heat about a 1/2 inch of oil in the skillet and dredge the venison in the flour still coated in the mustard. Fry about 2-3 minutes on each side place on a paper towel to absorb some of the oil

Mrs. Tom’s Secret

Serve with:
Your favorite warm red cabbage and warm homemade applesauce. Just writing this is killing me…I’m ready to start begging.

By Chef Peter Ryan | Tagged with: Tags: , | Comments Off on Black Pepper Encrusted Mustard Fried Venison