DEAN’S DEEP FRIED VENISON
Harold Dean Corbin

2 tsp. Season All
1 tsp. onion powder
2 tsp. black pepper
½ tsp. Accent
2 tsp. garlic powder
1 venison hind quarter, tenderloin or shoulder
Oil for deep frying
1-2 c. flour

Mix the first five ingredients together. Set aside or place in a shaker bottle. Rinse and then blot meat with paper towels to dry. Cutting across the grain, slice meat into strips approximately ¼-inch thick. Remove any gristle and fat as you go. Once all meat is sliced place strips in a large bowl to season. Lightly sprinkle strips with seasoning mix. Toss gently to coat all pieces. Place strips in an airtight food storage container or large freezer bag and refrigerate overnight. Heat oil to 375ºF. Coat meat strips in flour just before placing in hot oil. Be sure to leave enough space in pan so that strips aren’t crowded. Cook to golden brown, approximately 5 minutes or until the strips float to the top of the oil. Remove cooked strips fro...