I'm about to deep fry some venison steak fingers. I'm not a big fan of my battter, so gimme some help fellas, please.

P.S. They've been soaking in buttermilk overnight.

Googled this up. Sounds good if nothing else.

FINGER STEAK BATTER

1 cup flour
1 cup milk
1 egg, beaten
1/4 teaspoon garlic powder
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons cornstarch
1 teaspoon soy sauce

Mix all of the ingredients together. Cut meat into thin strips.
Add to batter.
Let stand 1 hour in fridge
Deep fry in heavy skillet

This can be used for beef, pork and is the only way I will eat deer meat. Takes the wild taste out.

My simple beer batter:

Coat the meat in regular flour first, pat off excess. Then dredge it in a combo of:

1 tbsp baking powder
1 shiner bock (room temp)
1 tsp of salt & pepper
whisk together while combining AP flour slowly. Make the batter like a runny pancake batter.

Shazaam!

^^^^ this is the ticket right there

Beer batters I have heard before started off with 1 12oz beer and 1 cup AP flour. Season if you like.


What I do with deer steak Im gonna fry is this.

-Cut cross grain about 1 inch thick.
-I run it through a meat tenderizer and it comes out about 1/2 inch thick
-dredge in seasoned flour(I use salt pepper and garlic powder)
-then into milk egg wash
-then back to flour
-back to egg wash
-back to flour one more time

I fry in a large nonstick pan with some oil.

Comes out great with a thick crunchy crust that doesnt come off when cutting. The cuts the tenderizer leaves behind make the batter stick like glue even after cuttinginto bite sized pieces it stays on.

I have used similar to redchevy ... can vary number of times between seasoned flour & milk/egg wash depending on breading thickness desired.