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» Trad Gang.com » Main Forums » Recipes/Grilling/ Barbecuing/Smokers » HELP... Frying venison cubed steak?

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Author Topic: HELP... Frying venison cubed steak?
Ga.boy
Contributor 2016
Member # 1935

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For the life of me I can't fry venison cube steak without it sticking to the pan and pulling the batter off when turning. I coat the moist steaks in a flour, salt and coarse black pepper mixture and fry in a well seasoned black skillet with vegetable oil at medium high temp. I have tried higher and lower temps., but the batter always sticks to bottom of pan. I don't have that problem with cubed beef steak. What am I doing wrong?

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Posts: 2394 | From: Cedartown, Ga | Registered: Nov 2003  |  IP: Logged | Report this post to a Moderator
ksbowman
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I've found that even with beef I have to use a spatula to turn and ensure that I don't let the batter come off. Are you using a fork or a spatula?

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Posts: 1794 | From: Paola,kansas | Registered: Apr 2006  |  IP: Logged | Report this post to a Moderator
Al Dente
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If the meat is still wet when going into the pan, it will stick. Albeit, in a well seasoned cast iron skillet, I have scrambled a dozen eggs, fried eggs, etc... with nothing sticking. Could be the pan isn't as well seasoned as you may think. Try pounding or really rubbing the seasoned flour well into the cube steaks. lay them out on a cookie sheet or on a rack with space between them. Then, when the pan is ready, do a final light dredge in the seasoned flour, shaking off the excess, and then fry.

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Posts: 1335 | From: New York | Registered: May 2003  |  IP: Logged | Report this post to a Moderator
mj seratt
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I have no idea why beef doesn't stick but venison does. You might try this. Dredge seasoned meat in seasoned flour, then in your egg wash or whatever your wet component is, then back to the seasoned flour. Dry, wet, dry will usually yield a well battered piece of meat.

Murray

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mjseratt

Posts: 142 | From: bartlett, tn | Registered: Aug 2006  |  IP: Logged | Report this post to a Moderator
calgarychef
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Try using lard, for some reason vegetable oil sticks and lard doesn't.
Posts: 1237 | From: canada | Registered: May 2007  |  IP: Logged | Report this post to a Moderator
Mark Normand
Contributor 2015
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We just had some at our Bama camp recently...the guys keep a deep fish fryer ready to go year round. I guess they floated it with nothing touching, but it came out slam dunk good.

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Posts: 666 | From: Lafayette, La | Registered: Apr 2003  |  IP: Logged | Report this post to a Moderator
Broken Arrows
Contributor 2015
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I use real butter in a cast iron pan an it work great.

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Posts: 343 | From: Washington | Registered: Mar 2009  |  IP: Logged | Report this post to a Moderator
mj seratt
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I suppose you were cooking chicken fried steak, which is one of my favorite dishes. I must say, however, the best venison I ever had was deep fried like Mark Normand described. Cut into small pieces, about finger size, breaded, and cook in a pot of oil. A fish fryer works wonders for this.

Murray

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mjseratt

Posts: 142 | From: bartlett, tn | Registered: Aug 2006  |  IP: Logged | Report this post to a Moderator
   

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