Fried venison marinated in buttermilk

Ingredients for Fried venison marinated in buttermilk

Instructions for Fried venison marinated in buttermilk

To prepare the Fried venison marinated in buttermilk recipe, please follow these instructions:

Chopped onions and garlic blended, add the Creole Seasoning and melted unsalted butter or margarine-mix it well. Insert (with a hypodermic-syringe) mixture (seasoningen) in the roast and butter it remaining on the outside of the roast. If it is not possible to spray "seasoningen" in the flesh do as margarine/butter and low with a knife small pockets in roast and fill them with "seasoningen". Marinér then roast in buttermilk for about 4-6 hours in refrigerator.

Dry roast of after it has been taken up by churning milk marinade. FRY in a large pot that is easily oiled. Add løgsuppen and water and cook until meat is "fork tender". Frying time is about 2.5-3 hours. 30 minutes before add mushroom and Sherry and Wine & Pepper sauce.