Ingredients
1 kg venison tenderloin or back-strap, 6 mm slices
Buttermilk for soaking
2 tbsp salt
½ tsp SIDS CRAZY SALT
2 cups water
3 cups flour
3 cups rice bran oil
Directions
Soak sliced venison in buttermilk overnight, or at least an hour.
Heat oil in a frypan over medium heat to 160°C.
Remove venison from refrigerator and discard buttermilk then drain on a rack.
Mix flour, 2 tbsp salt and SIDS CRAZY SALT in a zip-top bag or a separate bowl/plate for coating.
Coat venison in flour/salt mixture then place into the oil. (To test oil's temperature, sprinkle a bit of flour in the oil to see if it bubbles. If it bubbles, it's ready. However, be careful not to get the oil too hot, so it doesn't splatter and burn you when adding the venison.)
Flip after a few minutes when the underside is golden-brown. (about 3 minutes)
Cook on the alternate side until cooked through and there is no sign of undercooked meat. (if you like a crunchy breading on your venison, cook it a bit longer until it reaches the desired "crunch," you prefer)
Inside of fully cooked meat will be grey/brown, with no sign of red.
Remove venison from pan, on to plate/dish covered with paper towels to drain oil.
Note: slice the venison ACROSS TO GRAIN for the most tender slices.
