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.