From The Cookbook: Toothsome Tenders

If you're trying to come up with a fun way to get your kids to try wild-game meat, look no further! This recipe from the NRA Member's Wild Game Cookbook, Second Edition is the perfect way to introduce whichever meat you may have in the freezer to the little ones.

Ingredients

• 2 1/2 pounds lean venison (deer, elk, moose, sheep or pronghorn) trimmed of any fat or sinew strings
• 3 cups cooking oil or shortening
• 3 cups white flour
• 2 eggs
• 1 1/2 cups whole or powdered milk
• 1 cup Italian salad oil
• 2 tablespoons worcestershire sauce
• 1 teaspoon Tabasco or hot sauce
• salt and pepper

Directions
Slice meat across grain, into three fourths-inch thick cutlets of about fruit-jar lid size. With a clean hatchet or hammer pean, lightly pound and tenderize tenders into half inch thickness or less. Salt and pepper tenders to taste and marinate them for one half hour in a shallow pan or cupped foil, using a marinade of Italian dressing, worcestershire sauce and Tabasco. Remove, when tender, pat with paper towels.

Whip eggs and milk into a loose batter. Dredge tenders through flour, batter, and then flour again until well coated. Fry for three minutes each side in a frying pan or a dutch oven with oil, or shortening bubbling slightly. Do not overcook. Remove tenders onto paper towels for draining. Eat them while hot or warm. Any leftovers make fine sandwiches for your lunch afield.

Originally Submitted By:
C.P. Wade, Jr.
Galveston, Texas

*This recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. To buy your very own copy of the cookbook, visit the NRA Program Materials Center.