Field to Fork 04 – Venison Chicken Fry Recipe

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Field to Fork 04 - Venison Chicken Fry Recipe
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Produced by East Central College in Union, MO in partnership with MDC, these Field to Fork videos were made for deer hunters and venison lovers. The 6-part series includes topics on how to field dress a deer, skin a deer, and several venison recipes.

Cajun Country Fried Steak: Chicken Fried Leg Cutlet, Braised Greens & Dirty Rice

Some recipes were slightly modified for the filming process.

Yield: 8 Servings

• 16, 4 oz venison leg cutlet, pounded thin

Breading
• 3 T blacken seasoning
• 2 c flour
• 4 egg
• ½ c milk
• canola oil

Braised Greens
• 2 collard greens
• 4 oz bacon, sm dice
• ½ onion, sm dice
• 3 garlic cloves, chopped
• 3 c stock

Dirty Rice
• 2 c long grain white rice
• stock, as needed for rice
• 1 T extra virgin olive oil (EVOO)
• 2 celery ribs, sm dice
• ½ onion, sm dice
• 1 green pepper, sm dice
• 6 oz canned diced tomatoes
• 2 garlic cloves, minced
• 1 T fresh oregano, chopped

Cook rice according to directions on package. Spread thin in new pan to cool.

In 8qt sauce pot render bacon. Sauté onion and garlic deglaze with 1 C stock. Add collard greens 1/3 at a time until all have wilted in the pot. Place lid on pot and cook on low heat. Add stock as needed to keep from burning until greens are tender and hold hot for later.

In med sauté pan sweat celery, onion, green pepper, and garlic. Remove from pan and reserve. Add
EVOO to pan and increase the heat. Sauté cooked rice and add remaining ingredients and cooked veg. Hold for later.

Mix milk and eggs in med bowl. Mix flour and seasoning in separate bowl. 1 steak at a time, go from the flour to the egg to the flour, making sure to dust off remaining flour each time.

In large frying pan add enough canola oil to cover a breaded cutlet. Heat to 360 f. depending on the size of your pan introduce one breaded cutlet at a time, making sure not to overload pan or cool oil.
Cook each until golden brown on each side approximately 3 min on each. Once cooked, remove to a sheet tray with roasting rack in warm oven. As the cutlets finish frying place them on the tray in the oven until they are all fried.

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