By Sherman T. Shifflett
Any part of the deer can be used for Deer Nuggets, but I always use the back-strap. This recipe is for one loin.
Marinate the loin in tomato juice over night in the refrigerator. Make sure the loin is completely covered by tomato juice. Sprinkle in a little salt and add a little vinegar.
Remove the loin and cut all the white membrane off, or as much as you can. Slice the loin into one- and two-inch strips, then cut crossways into 2-inch long nuggets.
Add an egg and some Worcestershire sauce to a bowl of milk (2-3 tablespoons) and stir. Soak the nuggets in milk for 8-10 minutes.
Dump 7-8 oz. of Bisquick into a gallon zip-lock bag, sprinkle in some black pepper and add a liberal amount of Creole Seasoning, I think Zatarain’s is best, Tony Chachere’s is too salty. Zatarain’s is sometimes hard to find, but Kroger’s has it. Shake the bag. When you can see the red pepper in the Bisquick, you have enough.
Dump the nuggets into the zip-lock bag and shake to coat them. Next, place the breaded nuggets in hot cast iron skillets and fry over medium heat. Sometimes I use olive oil to fry, but it costs a little more. Veggie oil is okay.
Sauté some green peppers, red peppers and onions. Add to nuggets when they are done. I then place fried nuggets on paper towels to remove some of the grease.
If you want to fry two back-straps, just add another zip-lock bag.
Deer Nuggets
1 Deer loin (back-strap)
16 oz. tomato juice
1 Tbs. vinegar
1 quart milk
1 egg
2-3 Tbs. Worcestershire
8 oz. Bisquick
Salt & pepper to taste
1/3 cup Zatarain’s Creole seasoning
½ cup olive oil
1 green pepper
1 onion