Big racked bucks are nice. Spending the morning out in the cool weather, watching Mother Nature wake up, that’s special, too.
But the real reason we deer hunt: Deer steak. Okay, maybe not everybody, but most of us, right?
Fried deer steak, biscuits and gravy, mashed potatoes. Any questions?
Okay, you can also get a little fancy. How about rolled around a piece of jalapeno and cream cheese, then wrapped in bacon and fried?
Either way, it’s great. My favorite way to fry deer steak by marinating it in a little Italian dressing and Worcestershire Sauce for 6-8 hours in the refrigerator. Then I season it up with salt and pepper, Tony’s or my homemade Mr. Kinny’s seasoning blend. Put it in a plastic bag with flour, shake it up to coat and drop it in 350-375 degree peanut oil. Don’t overcook it. Unless it’s really big pieces, it only takes 2 minutes on one side, then turn and repeat. Smaller pieces marinate and fry better. You can fry it in just about anything, but nothing is better than the old black iron skilled my grandma used, then my mother and now me. You talk about “seasoned”… When you finish, you can pour off the excess oil, stir some milk into the flour left in the bottom of the pan and in just a few minutes, you’ve got larruping good gravy. It must be poured over biscuits or mashed potatoes. Or both. That’s the law.
You can get fancy, too. Marinate your steak pieces, then fold them over a little square of cream cheese and a dab of jalapeno pepper. Wrap it in half a piece of bacon, add a little seasoning and dredge it in a little flour to coat. Then fry it till the bacon is crisp, just 3-4 minutes. Those are great with some honey mustard dipping sauce.
Now I’m all motivated to get back into the woods. C’mere, deer….