On a recent trip I took to Edmonton, Alberta, I had the fortune of dining on prime cuts of deep fried black angus beef and it was a sublime experience!! The other night, I decided to make my own version using some beautiful venison steaks! Check out how I did it!
Sorry about the piss-poor lighting!
These are actually very-well-trimmed steaks from
the yearling doe that I butchered in a previous post!
Hack the nuggets up into smallish bite-sized pieces!
Whip up your glaze!
For this batch, I combined Sweet Baby Ray's BBQ sauce,
Kikoman Teriyaki, Soy Sauce, and a little Shit Yeah!
Sweet, zingy, barbeque-y, and Asian-y!!
These nugs are just getting a light coating of Zatarain's breading,
so no need to dunk 'em in egg as we would otherwise normally do!
Throw them in the Batter Pro and toss a little breading on them...
...then shake 'em up!
If they look a little damp, then they need a little more!
Now they are lookin' sexy!!
Another sexy close-up!
Once you've deep fried them to medium-rare,
throw them in the glaze!
Holy shit, I wish I had made a TON of these!
As it were, I only made about 1lb of them and they were so popular,
that the ones pictured were all that remained by the time I pulled out my camera!
I will DEFINITELY be making these again in the near future!