How Sandy Cooks Deer Meat – Southern Fried!

Watch as Sandy cooks us a good meal with some Southern Fried Deer Meat!!
Yum Yum!!!!!
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  1. Good ole southern deer tenderloins meal! Love this type eating!
    Thankyou Lord Jesus for providing wild game to hunt and
    Keep your videos going!
    Lowndes, Ms.

  2. I love it! People look at me cross-eyed when I tell them I tenderize most meats. Pick up a pack of McCormick Garlic Herb and Wine marinade. Tenderlize and grill, you won't be disappointed.

  3. Looks great. Do you do turkey nuggets with your Turkeys? I killed my first Turkey last year and still have the meat frozen. I was going to cook it up on night before my first Turkey hunt this year.

  4. Love the different verity of the videos you put out Jeremy! Hunting, shooting your rifles, cooking with Mrs Sandy. Great content thank you for all you do! God Bless you all

  5. I was grilling a bunch one day that I had marinated in Italian dressing. My fire went out before I was done so I floured the rest of it and fried it. It was great.

  6. My wife and I soak the tenderloins in salt water over night. The next morning I butterfly them and dredge in flour. Fry it bacon grease with some eggs and biscuits. Those tenderloins never see the freezer nor does the heart. Loins for breakfast and heart for dinner makes for a good day.

  7. Looks delicious. I've never eaten deer steaks like that. We usually just throw salt and pepper on it or steak seasoning and cook it quick in a hot cast iron pan with real butter. About 30 seconds on each side. The other option is on a charcoal grill. Serve with smashed taters and pan fried peppers, onions, and garlic.

  8. Good little woman right there to an also good ol' boy! I ate a lot of it cooked the same way for years. Now more then not i just add a little season salt, black pepper and garlic powder to my flour but not much. Other then that it's just like mine. I'll do young squirrels the same way quartered up and in cooler times of the year i usually cook it on the wood stove and spare turning on that 220 if i don't have to but that's just me .Everything that isn't loin or backstraps i usually grind up myself these days. The ground meat can be used in literally anything ground beef can and we never buy ground beef in this house. Also, just as a side note to anybody else. We love fresh caught fish also but none of us are big on catfish but i found a way we use it. I can it jn pint jars just like salmon or maceral is in the store then we use it to make fish cakes. It beats salmon patties all to pieces. I'm also known to do trout the same way sometimes but i like to eat them anyway so it's just if i get extra.

  9. There's nothing better than the way yall cook it. FRYED

    Awesome job on the cooking.
    Love the way yall take it from the field to the table. I Bought a commercial grinder this year and ground all of my deer up and I saved a lot of money and it was fun.

  10. Ya'll are doing it up like I do, I eat a lot of deer meat, I got 6 deer and 2 pigs this year. I do share some with others, but for the most part by October, my freezer will be empty. I'll soon be 65 years old, I've hunted most of those years, but I still learn a lot from your video's. Ya'll seem to have a heart for helping others, that is greatly appreciated. Be blessed!

  11. How did this way for all my childhood lies. As an adult I found a marinate that we love! Now we eat it like fillet mignon wrapped in bacon. Allegro is the marinade and I’ve seen it in most of grocery stores. It’s my family’s birthday special! Thanks for sharing!

  12. Yes ma'am that's how we enjoy it too. My dad use to always say when we were eating hardy off the groceries we grew and animals we hunted and butchered " I wonder what the poor folks are eating " . I had no idea that was us at the time. Despite being financially sound now it makes me so appreciative each time we have meals like this. I recon its the way God intemded us to enjoy everything he gave us. Thanks for sharing .

  13. I put half a stick of butter in the pan and let that melt and get right before browning then drop the biscuits in. Do same for drop and even rolled biscuits

  14. I do love the fried venison, but I also loved baked venison!!
    Dry rub marinade it for 24 hours before you bake it with:
    Salt (lightly)
    Garlic powder
    Onion powder
    And jalapeño salt (it didn’t make it spicy)
    Again be careful with the salt. If you add too much, it maybe too salty for people.
    Pull out the meat, lightly coat the meat with olive oil (or any oil that you like) and throw it in a bag of crushed up Ritz Crackers for breading.
    Pam on a cookie sheet and put the meat in the oven for 20 minutes @ 400 degrees. (Time depends on how think the meat is. If thinner, less time. If thicker, more time.) should come out cooked medium with a little pink in the middle.

    Definitely one of my favorite ways to cook it! We have venison just about every week! All the ground meat we use is all venison as well. Loving the content you guys are putting out!!

  15. I fried some backstrap for a farmer up in Illinois years ago and you would’ve thought that I had cooked the finest meal that they had ever had. They couldn’t get enough. It blew my mind that they had never had fried deer meat before!

  16. It don't get no better than that!!! You done made me hungry, that's my kind of eatin'! I like to cook backstrap/tenderloin by using French's yellow mustard in place of the milk/egg mixture. I pound it with a meat hammer and lightly coat it with the mustard, roll it in flour and fry it.

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