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Charlie Bratcher’s Deer Fritters

  • Serves 3-4.


  • 3/4 lb. venison roast or shoulder
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1/2 cup flour
  • 1 to 2 teaspoons garlic salt
  • 1 teaspoon parsley
  • 1 Tablespoon meat tenderizer
  • 5 green onions, white parts only
  • Vegetable oil for frying


Cut venison into 2-1/2 inches long by 3 wide and 1/2-inch thick pieces. Put meat in bowl with salt water, and let sit for 24 hours in refrigerator. Remove meat from bowl and rinse in cold water. Combine remaining ingredients, except for oil, in bowl and dip fritters into batter. Spread on a large platter and refrigerate for 4 hours. Fill large skillet with 1/4-inch vegetable oil and fry on medium until golden brown on each side. Drain on paper towels and serve immediately.

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