Quote:
Originally Posted by Jerry Harlow
Just remember, shoot the young birds at the tail end of the flock. The birds born the past summer are as good as deer tenderloin. Soak the breast in salt water, then cut into strips across the breast east to west, I use Kentucky Kernel batter (made since 1810) and then fry them in canola oil, high heat at first to brown, adding onions after they are browned on both sides, and let them simmer for a while on low heat. When I feed them to my hunting buddies, they think they are eating tenderloin.
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I bought a $500 Cajun fryer last spring frys better than anything I have seen, might have to try that.