Game & Fish Dish
COUNTRY FRIED VENISON CUTLETS WITH CAJUN GRAVY
•
8 4-oz venison cutlets
8 4-oz venison cutlets•2 cups buttermilk
2 cups buttermilk•4 ounces Cajun Injector Creole Butter Recipe
4 ounces Cajun Injector Creole Butter Recipe Marinade
•1½ cups all-purpose flour
1½ cups all-purpose flour•1½ cups cornstarch
1½ cups cornstarch•2 tablespoons Cajun Injector Quick Shake Seasoning
2 tablespoons Cajun Injector Quick Shake Seasoning•2 teaspoons garlic power
2 teaspoons garlic power•1 teaspoon dry mustard
1 teaspoon dry mustard•2 large eggs
2 large eggs•2 cups buttermilk (again)
2 cups buttermilk (again)•Cajun Cream Gravy (see recipe below)
Cajun Cream Gravy (see recipe below) 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, Quick Shake Cajun Shake, garlic powder and dry mustard; stir well with a whisk. In another bowl, combine eggs and the remaining 2 cups of 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 warm with Cajun Cream Gravy. Serves 4.
CAJUN CREAM GRAVY
•2 tablespoons butter
2 tablespoons butter•2 tablespoons all-purpose flour
2 tablespoons all-purpose flour•1 cup chicken broth
1 cup chicken broth•½ cup heavy cream
½ cup heavy cream•½ cup Cajun Injector Quick Shake Cajun Shake
½ cup Cajun Injector Quick Shake Cajun Shake Seasoning
•½ teaspoon dried oregano
½ teaspoon dried oregano•½ cup grated Parmesan cheese
½ cup grated Parmesan cheeseTo make a roux, melt butter in a saucepan over medium-high heat. Stir in flour until smooth. Cook 1 minute, stirring constantly. Combine broth, cream and marinade. Slowly add to roux, stirring until smooth. Stir in Quick Shake Cajun Shake and oregano. Bring to boil. Reduce heat to medium-low and simmer, uncovered, stirring constantly until thickened. Stir in Parmesan cheese. Makes 1½ cups.
