It is not often Adam and I are fortunate enough to have wild game in our freezer, but when we do we make good use of it! Between Adam's Dad's once a year hunt and our coworker and close friend that hunts often we have been able to acquire some really great venison. Wild game can be difficult to cook with, so for the recipes we make this round I want to be sure to share for anyone unfamiliar with it. We made some deer nuggets last week that were so good we ate all of them in one sitting, and if you are ever able to make them, you are sure to love them too!
Popcorn Deer Nuggets
Ingredients: - 1 Carton Original Unsweetened Almond Milk - Venison (we used 3 4oz strips, but you can use as much as you want) - 1&1/2 Cups Flour - 7 Cups Vegetable/Cooking Oil (or enough to fill your pot half way) - 2 Cup Bread Crumbs - 1 Tbs Garlic Salt
Tools: - Pot - Food Thermometer
Directions: - Wash venison carefully with water, then place in a dish large enough to hold all that you have. - Pour almond milk over the meat until it covers it entirely. - Cover the pan with saran wrap, tin foil, or whatever you'd prefer. Place in fridge for 48-72 hours. *Leave for 2-3 days* - Remove meat from almond milk, washing it off with water. Slice meat into small bite-sized cubes (approximately). - In a bowl mix flour, garlic salt, and bread crumbs together. - Take cubes of meat and coat them in the flour mix. - Fill pot with oil and heat it to 320F-350F. - Once heated up put meat cutlets in the oil to cook for 5 minutes. - Remove and place on a plate with a paper towel to absorb the excess oil. - Let cool and enjoy!