I don't deep fry but I do bread and pan fry to make venison country fried steaks.

And a pile of mashed taters and gravy made with the crunchy stuff left in the skillet after frying the steaks and we have just described the best meal I can think of. MMMMMMMMMMMgood

Chizlick is what they used to call it here. Deep fried very hot. Crust on the outside and rare in the middle. Dust with garlic salt.

If it's warm like in FL, my family puts it in an ice chest for three days with the drain left open, and adds salt and water occasionally. The chop the entire deer into small pieces. Florida deer are generally small, and you'll need all of one, as when you commence to frying, everyone downwind will commence to running your way... they'll find some excuse to visit, such as returning something they borrowed a year ago, or to enquire about the health of your mother's brother's grandfather's cousin's uncle's health. You then soak it in milk for a night, whip a bunch of eggs, mix Cajun seasoning and salt into a bowl of flour, and get the grease hot enough. If you don't know when grease is hot enough without a thermometer, either you don't have a Southern Card, or if you do, you need to hand it in. Get the deer out of the milk, dip in the eggs, roll in the seasoned flour, put in the grease, cook till the flour is golden. Add 8 cups of sugar to the two gallons of tea that's been boiling for an hour, add cold water, makes 8 gallons. While you were frying the deer, you put on some silver queen sweet corn cobs to boil, a pot of fresh black eyed peas, some cornbread, mashed new taters, fried some chopped okra breaded with corn meal, and made gravy from the drippings from all of the frying. If you had some fresh gulf caught mullet you fried them up, and made some french fries and hush puppies. You had some Mississippi mud pies, blueberry pies, carrot cakes, nanner puddin, and cheese cakes already made. When all of the neighbors and kinfolk from downwind get there (Who, even though they all supposedly just "stopped by to say howdy", have suspiciously brought various sides with them, in fine Southern tradition), after a prayer, everyone digs in. Everyone has a high time till late into ths night, with many field games played. That is how you deep fry deer. My mom could do all of this in an hour, or so it seemed.

If it's warm like in FL, my family puts it in an ice chest for three days with the drain left open, and adds salt and water occasionally. The chop the entire deer into small pieces. Florida deer are generally small, and you'll need all of one, as when you commence to frying, everyone downwind will commence to running your way... they'll find some excuse to visit, such as returning something they borrowed a year ago, or to enquire about the health of your mother's brother's grandfather's cousin's uncle's health. You then soak it in milk for a night, whip a bunch of eggs, mix Cajun seasoning and salt into a bowl of flour, and get the grease hot enough. If you don't know when grease is hot enough without a thermometer, either you don't have a Southern Card, or if you do, you need to hand it in. Get the deer out of the milk, dip in the eggs, roll in the seasoned flour, put in the grease, cook till the flour is golden. Add 8 cups of sugar to the two gallons of tea that's been boiling for an hour, add cold water, makes 8 gallons. While you were frying the deer, you put on some silver queen sweet corn cobs to boil, a pot of fresh black eyed peas, some cornbread, mashed new taters, fried some chopped okra breaded with corn meal, and made gravy from the drippings from all of the frying. If you had some fresh gulf caught mullet you fried them up, and made some french fries and hush puppies. You had some Mississippi mud pies, blueberry pies, carrot cakes, nanner puddin, and cheese cakes already made. When all of the neighbors and kinfolk from downwind get there (Who, even though they all supposedly just "stopped by to say howdy", have suspiciously brought various sides with them, in fine Southern tradition), after a prayer, everyone digs in. Everyone has a high time till late into ths night, with many field games played. That is how you deep fry deer. My mom could do all of this in an hour, or so it seemed.

If it's warm like in FL, my family puts it in an ice chest for three days with the drain left open, and adds salt and water occasionally. The chop the entire deer into small pieces. Florida deer are generally small, and you'll need all of one, as when you commence to frying, everyone downwind will commence to running your way... they'll find some excuse to visit, such as returning something they borrowed a year ago, or to enquire about the health of your mother's brother's grandfather's cousin's uncle's health. You then soak it in milk for a night, whip a bunch of eggs, mix Cajun seasoning and salt into a bowl of flour, and get the grease hot enough. If you don't know when grease is hot enough without a thermometer, either you don't have a Southern Card, or if you do, you need to hand it in. Get the deer out of the milk, dip in the eggs, roll in the seasoned flour, put in the grease, cook till the flour is golden. Add 8 cups of sugar to the two gallons of tea that's been boiling for an hour, add cold water, makes 8 gallons. While you were frying the deer, you put on some silver queen sweet corn cobs to boil, a pot of fresh black eyed peas, some cornbread, mashed new taters, fried some chopped okra breaded with corn meal, and made gravy from the drippings from all of the frying. If you had some fresh gulf caught mullet you fried them up, and made some french fries and hush puppies. You had some Mississippi mud pies, blueberry pies, carrot cakes, nanner puddin, and cheese cakes already made. When all of the neighbors and kinfolk from downwind get there (Who, even though they all supposedly just "stopped by to say howdy", have suspiciously brought various sides with them, in fine Southern tradition), after a prayer, everyone digs in. Everyone has a high time till late into ths night, with many field games played. That is how you deep fry deer. My mom could do all of this in an hour, or so it seemed.