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whittsend
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Reged: 04/13/06
Posts: 461
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Tried this veni version yet??
Get out your fish cooking pot / oil. Heat oil to 350 just like you are going to fry fish. We like to use this veni recipe as an appetizer to a good walleye fry.
Chunk venison into 3/4 to 1 inch cubes. Soak/roll veni cubes in egg wash, then coat/roll cubes with shorelunch seasoning or other seasoned flour mixture.
Deep fry coated venison chunks until medium rare. Test fry a few to guage the time it takes to properly cook a cube. Generally it only takes a minute or so to get to medium rare, depending on cube size. DO NOT OVERCOOK!!!!! Do not fry too many at a time, or the oil temp will plummet, leaving you with soggy veni.
Remove from heat, place onto paper towels to soak up the oil. Sprinkle with some salt/pepper if desired (or other seasoning like Excalibur prime rib rub...mmmmmmmmmm  )
Eating them plain is good.. But I highly recommend making the following dipping sauce. Use roughly a half and half mixture of ranch or creamy ceasar dressing (I use Newmans Own Creamy Ceasar... I know, I know, big HSUS/anti supporter, but its the best taste I've found...) - and the other half Silver Springs prepared horseradish.
When you talk horseradish, there is horesradish, and then there is Silver Springs horseradish... Don't save 25 cents and cheap out... Get the good stuff, usually in the dairy/refrigerated section...
If you want a red sauce instead, just get the Silver Springs cocktail sauce (also in refrigerated section)... GREAT on shrimp, best cocktail sauce made!! -- But I recommend the ranch sauce first...
Thats it! Breaded, deep fried veni chunks in horseradish/ceasar dip...
Awesome!
Mike
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Do what you want. This is my opinion. I'm not here to offer advice or recomendations in any professional capacity whatsoever.
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Brad Juaire
IDO Pro Staff Director
Reged: 03/18/05
Posts: 4023
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Loc: Maple Grove, MN
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Sounds great!  It would be cool to have a fish and venison fry together! 
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Brad "Grifter" Juaire
IDO Pro Staff Director
brad.juaire@in-depthoutdoors.com
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big G
GOLD Member Sponsor
Reged: 09/19/03
Posts: 5207
Post Bucks: $59.72
Loc: St. Cloud, MN USA
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I have had this... its good  As a side note, my cousin did some chicken this way this summer... yummy !!!!
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big G (aka Glen Ertl)
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Rob Stenger
IDO Pro Staff Director / IDO Mgmt Team
Reged: 07/14/03
Posts: 11667
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Loc: Northern Twin Cities, MN
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I've also done it with no breading and just marinate the veni in your favorite marinade. Deep Fry and you are ready to go. For optimum taste like Witte said, do not over cook.
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Lip Ripper (aka Rob Stenger)
GameHide Pro Staff /
Northland Concrete & Masonry
BfishN Tackle /
Stone Construction Inc
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Suzuki
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Reged: 07/19/01
Posts: 2583
Post Bucks: $7.52
Loc: Woodbury, Mn
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We do this all the time. One thing different is after cutting into small pieces I pound both sides with a plate edge. It mushes them out to twice original size and makes very easy to chew. Yum!
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Mike
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