Leave a Comment

Mustard venison: By John Dyroff


Fried venson pieces…..


The set up…..

This is the starting set   up….



Venison sliced, seasoned flour (garlic salt and pepper), and cheap ol’ yellow mustard.  You will need about 4 bunches of green onions chopped too. White and green parts.

IMG_0725                                     Dredge in flour, the mustard…wipe off big hunks of mustard, dredge back into flour and fry until brown. After removing the meat, pour off excess oil, save some and the crunchies…..Cook green onion until they are soft. A good ten minutes. Serve by topping vension with the onions. 



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s