This seems to be a family favorite in my house. I took some venison backstraps and cut them up into something close to nugget sized, and threw them into some buttermilk for a few hours.

Make a dredge of flour, Italian bread crumbs, panko, thyme, sage, oregano, and some with crushed crispy coconut rolls (darker smaller ones in the middle of the plate & cooked last).

I tried one of the tenderloin in the mix, also, to see if there was a discernible different (there was not) and saved the other tender for tonight. drained the oil from the cast iron pan and make some country white gravy in another pot. I then added 1/3rd of the country gravy to the cast iron and it made a brown gravy with all the good bits left behind in the pan, which is what you see pictured.

Everyone loved it, so I'll probably keep this recipe and slightly alter next time to try something new.

Looks delicious George! How is that MKC? I have been eyeballing one!

Needs b in recipe & cooking.

Make the plunge, my friend! They are pricey but well worth it. That is one from the Culinary Set and I'm a massive fan of them. I've used four of their other knives in the field and they are all top notch, also. I interviewed Josh Smith, the owner and he's got an incredible story. He is the youngest to ever become a Master Bladesmith at age 19, I believe. I can shoot you a link if interested...

I will give it a listen, I follow your podcast so I will find it in there. I have been a Benchmade guy for a long time but I will probably give MKC a try! I like to support true American made products like theirs!

Excellent - it's episode 15 I believe.

I've got a couple nice Benchmade Knives and still use em, often. Lately, I find the MKC knives to be my go to. I use the Mini-Speedgoat exclusively for all small game, turkeys, or whenever I need a smaller blade. Those are very useful! I love supporting American companies as well!

Looks tasty

Nuggets look tasty, so does the smashed taters and gravy
Great looking knife

Yessir

Looks awesome.