Game & Fish Dish
CHICKEN FRIED VENISON CUTLETS

8 4-ounce marinated venison cutlets
2 cups buttermilk
4 ounces Cajun Injector Marinade, Creole Butter                      Recipe
1½ cups all-purpose flour
1½ cups cornstarch
2 tablespoons garlic powder
1 teaspoon dry mustard
2 large eggs
2 cups buttermilk cream gravy

Preheat oil to 350 degrees. Place each cutlet between 2 sheets of plastic wrap. Pound to ¼ -inch thickness using a meat mallet or rolling pin; place in a large heavy-duty plastic bag. Combine 2 cups buttermilk and marinade; stir well. Pour buttermilk mixture over venison; squeeze air out of bag and seal. Refrigerate overnight. Drain venison; discard liquid. Combine flour, cornstarch, Cajun Shake, garlic powder, and dry mustard; stir well with a whisk. In another bowl combine eggs and the remaining 2 cups fresh buttermilk; stir with a whisk until smooth. Dredge each piece of venison in seasoned flour; shake off excess. Dip into egg mixture. Dredge again in seasoned flour, coating well. Fry 2 or 3 cutlets at a time for 2 to 3 minutes or until golden. Remove from hot oil and drain on paper towels. Serve with Cajun Cream Gravy and Sweet Potato Fries recipes follow.