I came up with this recipe two years ago and it has been a huge hit, even for people that are not always fond of venison.
1.5 pounds deer (your cut of choice, I use backstraps but hams will work also) cut into 1″x1″ nuggets
1 bottle hot sauce (I use Franks or Texas Pete)
Meat Tenderizer
Black pepper
Garlic powder
Onion Powder
Milk (Use whole milk if you have it)
Oil (I use canola)
House Autry Mild-Hot chicken breader
Place the nuggets in a bag, add meat tenderizer (not a lot maybe 1 TBL), black pepper to taste, a little garlic powder, and cover all of it with hot sauce & milk. The milk helps tenderize. Shake vigorously (without popping the bag of course) and place in the fridge for AT LEAST 24 hours (mine stays in for 36) turning at least once.
36 hours later……take meat out of hot sauce bag let drip and place in a gallon bag, add house autry to the bag and shake again covering every piece completely.
Heat the oil in the skillet/deep fryer/fry daddy to 350 and place breaded nuggets in for at least 3 minutes per side. Cool and enjoy! Dip in ranch if you would like but they are awesome by themselves!
Happy Cooking and Happy Hunting!
