here's a great way to do venison when everyone around you is getting tired of the ''normal'' way of cooking it.
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venison - steak, roast, etc
shake-n-bake for pork
milk
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cut the venison into pepper steak size strips or larger if you'ld like.
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soak overnight in a ziplock baggie covered in milk.
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drain and let dry in a strainer so they aren't ''dripping''.
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follow the directions for the shake-n-bake pork.
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this works well for goose also.
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if the meat is a little tough, give it a couple of whacks with a meat hammer or cast iron fry pan. put the meat on a cutting board and cover with an empty bread bag. this keeps the mess to a minimum. do this before you soak in milk.
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these strips are great dipped in BBQ sauce and especially good with stone ground or ''southwest'' style mustard.
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if the meat has a really strong taste or, slightly freezerburned, the milk will help remove it.
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if the meat is really tough, use coke (the pop) instead of milk. the acids in the coke will help soften the meat.
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