Saturday, November 14, 2009

How Not to Lose Your Mind Eating Venison

The following article appeared in THE BANNER of Bernice November 12, 2009:
My nephew, Jameson, gave me this recipe to include in FLAVORED WITH LOVE, a book of recipes by my family members and stories about and by the cooks. Y'all will love this:

Mustard Fried Venison

Venison (ham pieces or loin)
Plain mustard
Soy sauce
Garlic salt
Self-rising flour

Trim and slice venison into 1/4" to 1/2" pieces. If using ham pieces it's a good idea to tenderize (beat) the venison. Also cubed venison works real well. Place meat in bowl.

Mix in mustard, large chopped onion, a couple splashes of soy sauce, a few dashes of garlic salt. Make sure all meat has some mustard on it. Let marinate as long as possible in fridge. Overnight or all day is fine.

Place flour in a paper sack, mixing in salt and pepper freely. Dredge venison pieces through flour mixture and drop into hot cooking oil.

Plain mustard is prepared yellow mustard. Heed the following warning.
Jameson's Note. At the bottom of the recipe he wrote: This is one of my favorites. You can tell it's a guy recipe as the minutia are missing–you just go by feel. It was given to me a long time ago by a friend, Eddie, of South Carolina. My copy is dog-eared. Eddie is one of the best deer hunters I've seen. He's one of those types that spend days in the woods prior to opening day scoping out a big buck. He is also a bit crazy.

Warning. He also wrote: :Do not put a piece of this on top of your head or your tongue will beat your brains out trying to get to it!

More about Jameson: As a youth, Jameson learned to hunt and fish on his grandparents' farms in Mississippi. As an adult, he has traveled extensively to hunt and has gathered game recipes and hunting stories along the way.

He claims: Once I was hunting elk in an aspen forest in Colorado and confronted a grizzly. I jumped up to catch a limb ten feet over my head. I missed, but luckily caught it on the way down.

For Louisiana Readers Only: Don't bother to read my observations about this recipe if you are from South Carolina or Georgia. Everybody in Louisiana knows that most recipes (including cakes, cookies , and brownies) need a little shake of cayenne pepper. An addition of our favorite spice could enhance this recipe. Cayenne pepper opens the palate so you can appreciate all the flavors. Sometimes when we put too much, it opens the eaters' whole heads up. Noses drip, eyes water, mouths drool, ears smoke, and scalps bead sweat. That way we know we've overdone it.

One more suggestion: If you cannot get a deer this year, try this recipe with pork chops. Y'all have a good time hunting!

Mary Lou Cheatham

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