Chicken Fried Venison Steak
Prep Time:
10 minutes
Cook Time:
15 Minutes
Marinade Time:
1-2 hours
Yield:
4 servings
Ingredients:
Cajun Injector® Cottonseed Oil
1 10 oz. Packet of Cajun Injector® Chicken Fry Mix
4 4 oz. Venison Cubed Steaks
Method:
Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Heat enough oil for
deep frying to 350° F. Mix 6 tablespoons of Cajun Injector Chicken Fry Mix with 3/4 cup
of water and mix until smooth. Dip steaks into batter then roll in remaining dry chicken
mix until coated. Deep fry the coated steaks at 350° F until golden brown.
Boiled Crabs
Prep time:
15 minutes
Cook time:
40 minutes
Servings:
12 crabs
Ingredients:
1
Dozen Live Blue Crabs
3 tbsps. Cayenne Pepper
1/4 cup Table Salt
1/4 cup “Original” Louisiana Brand Hot Sauce
2
Lemons, Quartered
1
Onion, Halved
3/4 lb. Small Potatoes (about 2 inches in diameter)
1
Head of Garlic (not separated into cloves)
3
Ears of Corn, Shucked
Method:
Put 4 gallons of water in Cajun Injector® Fryer and set temperature to 400°F. While
water is coming to a boil, in a deep sink, rinse crabs in 2 or 3 changes of water. Place
crabs in fryer basket and set aside. Add cayenne, salt, hot sauce, lemons, and onions
and boil 5 minutes. Add potatoes and garlic and boil until tender, about 15 minutes.
Transfer potatoes and garlic with a large sieve to a platter and keep warm, covered
with foil. Add corn to boiling water and cook until tender, about 5 minutes. Transfer
corn with tongs to platter and keep warm, covered with foil. Return water to a boil. Add
crabs. Return water to a boil and cook crabs until just cooked through, about 10 min-
utes. (To determine doneness, remove a claw and crack it with the handle of a dinner
knife. Use knife to extract meat from claw). Remove basket from water, and hang on
clip and let drain a few minutes. Serve.
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