Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 10 2020
Chicken-Fried Venison, Waffles & Serrano Honey
Image From jesspryles.com
6 small venison steaks
3 waffles (use bought or make your own)
1 cup plain flour
salt
1/2 tsp black pepper
1 tsp nutmeg
1/2 tsp paprika
1/4 tsp garlic powder
1 egg
1/4 cup of milk or cream
4 cups vegetable oil
1 serrano chili, thinly sliced
1/4 cup honey
Using a meat mallet or tenderizer, bash the venison steaks evenly to thin them out. Sprinkle with salt on both sides to season.
In a shallow bowl, combine flour, salt, garlic powder, pepper, nutmeg & paprika. In a second bowl, whisk the egg and milk to combine.
In a dutch oven or deep pan, heat oil on the stove. It will be ready to use when it reaches 325f.
Taking each steak, place in flour mix, then transfer to egg mix, then back to flour mix to create a coating. Place each coated steak on a foil lined tray ready for frying.
Once oil is at temperature, gently place 2-3 steaks in to cook, being careful not to overcrowd the pan. Fry a few minutes per side until golden brown, then remove from oil and place on rack to cool for 5 minutes.
In a small pan, combine the honey and the serrano chili. Gently warm until honey has thinned to a syrupy consistency. Note: leaving this mix on the heat too long will wilt the chilies - they'll still taste good but won't look as fresh. If you prefer a less spicy honey, remove the chili seeds before steeping.
Warm the waffles and use one and a half per plate. Top with three pieces of fried venison, and drizzle with serrano honey. Serve immediately.