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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"Get your facts first, then you can distort them as you please." Mark Twain Posts: 2387 | From: Cedartown, Ga | Registered: Nov 2003
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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.
-------------------- Vice President Life Member New York Bowhunters, Inc. All the best to you and yours >>>>------------------------> Posts: 1326 | From: New York | Registered: May 2003
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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.
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.