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Categories:Viewed: 56 - Published at: 7 years ago
Ingredients
- 1 lb. deer meat
- 2 c. buttermilk
- 1 c. dry red wine
- 2 Tbsp. red wine vinegar
- 1 Tbsp. pickling spices (key ingredient)
Method
- Trim all sinue from meat and tenderize with tenderizing hammer.
- Marinate at least 2 hours, overnight is best.
- Drain and dust with flour mixed with salt, lemon pepper and cayenne.
- Deep fry but don't overcook.
- Serve with cream gravy liberally seasoned with white and black pepper.