I cook our deer meat the same way. The thing I so different to make the flour stick is: I dredge the meat in the flour and then in a milk and egg mix and then back in the flour again. Just as if you were cooking chicken. Taste great and makes a good crust. Make some gravy with your left over grease. Makes a great meal.
Very delicious! I actually used it on deer tenderloins which worked very well, but I didn't bother tenderizing them:) Good with Worscestershire sauce!
Had some deer chops in the freezer and wasn't sure what to do with them. I made your recipe with some gravy and potatoes and my family was in heaven. The kids didn't even raise an eyebrow when they found out they were eating deer meat. Loved it. Thank you for sharing your recipe with us, its a keeper.
What a lovely simple recipe, and just what I was looking for! I marinaded my steaks beforehand in Marinade for Venison and then floured them and fried them as suggested, rather than grilling them! The flour did not adhere as much as I would have liked, but the taste and texture was still delightful. A very handy recipe to keep - thanks! Made for ZWT4 - FT:-)
Saw this recipe and had to try it today to use up some venison steakies I had in my freezer. I used steakies instead of chops, as that is what I had in the freezer. I didn't have to pound them out, as they were cut really thin. I used Montreal Steak Seasoning and our dinner was great. Thanks you! Mike