Directions
Make sure your deer steaks are trimmed well, especially trim the white connective tissue, ligaments, and tendons, they are what give the deer a gamey flavor. The buttermilk tenderizes the meat by breaking down this connective tissuethere are other things that can be used to tenderize meat like vinegar, alcoholic beverages, powdered tenderizers and so on, but for this recipe, buttermilk works the best. The buttermilk also gives the batter a good flavor.
Marinade your deer in this mixture for an hour if possible. If you dont have time or dont need to tenderize the deer meat, then just use the mustard. Remove the steaks from the marinade and wipe off the excess liquid. The Mustard is the real secret of the recipe. Dredge the steaks in the flour mixture and fry them up on medium heat. Do not cook them on high heat or the mustard will caramelize too quickly and burn before the meat is done.
*A simple version of this recipe is to rub Frenchs mustard on the steaks, roll them in flour, salt and pepper and then fry them. It tastes almost as good as the fancy recipe above.
ENJOY!!!!!
