Wild game recipe: Venison fondue

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venison, defatted and no silver skin attached

peanut oil

salt

Fill a Dutch oven or fondue pot two-thirds full with peanut oil and bring to a boil. Cut the venison into 1-inch chunks. Add seasoned salt to a Ziploc bag. Add the meat and shake to gently coat all the pieces. Thread the meat onto skewers and drop the skewers into the boiling pot. Flip after 30 seconds. Total cook time is about one minute. Drain the meat on paper towels and serve hot.

Karl Seckinger

Two Harbors

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Tags: outdoors, food