6 small venison steaks
3 waffles (use bought or make your own)
1 cup plain flour
1/2 tsp black pepper
1 tsp nutmeg
1/2 tsp paprika
1/4 tsp garlic powder
1/4 cup of milk or cream
4 cups vegetable oil
1 serrano chili, thinly sliced
1/4 cup honey
- Using a meat mallet or tenderizer, bash the venison steaks evenly to thin them out. Sprinkle with salt on both sides to season.
- In a shallow bowl, combine flour, salt, garlic powder, pepper, nutmeg & paprika. In a second bowl, whisk the egg and milk to combine.
- In a dutch oven or deep pan, heat oil on the stove. It will be ready to use when it reaches 325f.
- Taking each steak, place in flour mix, then transfer to egg mix, then back to flour mix to create a coating. Place each coated steak on a foil lined tray ready for frying.
- Once oil is at temperature, gently place 2-3 steaks in to cook, being careful not to overcrowd the pan. Fry a few minutes per side until golden brown, then remove from oil and place on rack to cool for 5 minutes.
- In a small pan, combine the honey and the serrano chili. Gently warm until honey has thinned to a syrupy consistency. Note: leaving this mix on the heat too long will wilt the chilies – they’ll still taste good but won’t look as fresh. If you prefer a less spicy honey, remove the chili seeds before steeping.
- Warm the waffles and use one and a half per plate. Top with three pieces of fried venison, and drizzle with serrano honey. Serve immediately.