Idaho Finger Steaks

Adapted from Idaho-Style Finger Steaks from allrecipes, by emmyjay1

I have  a lot of deer meat to use up before the next one (maybe two!) are going into our freezer this fall.  

We cut up our own game, and I know I'm not alone in this, I have to let the deer meat chill out (literally) in the freezer for a bit after cutting it up because it's all just a little too....fresh in my memory right off the bat.  Not that it's gross, it's fascinating, actually, and you get to really appreciate the animal and they way the meat is handled.  But I still need a couple three to four weeks before I can prepare it with gusto.  That does leave me with a bunch to use up before the next one is ready to come home to our house and feed us.  Therefore, this recipe.  I have a lot of stew meat, chunked up meat that did not fall into the steaks or backstraps categories, basically.  

NOTE:  This is an overnight marinating recipe, and then on the day of cooking at least an hour freezer time.  Plan accordingly.

Idaho Finger Steaks
1 egg
2 cups buttermilk
2 Tbsp Montreal Steak Seasoning (we like the Spicy)
1/2 cup flour
Deer Stew Meat, or any wild game steaks cut into either chunks or strips  (the ones I did were between 1/2" and 1" nuggets)

Mix egg, buttermilk, seasoning and flour in bowl large enough to accomodate the amount of meat you are doing (usually between 1-2 pounds total.)

Add thawed deer meat to buttermilk mixture, coat well and cover, marinate overnight or at least 8 hours.

On a paper plate, mix:
2 1/2 cups flour
2 teaspoons garlic powder
1 tsp salt
1 tsp pepper or more to taste

Dredge each piece of deer meat from the buttermilk mixture into the flour mixture and set on a parchment covered cookie sheet in a single layer.  When they are all coated, place in the freezer for at least an hour.

Heat a few cups of oil in a frying pan to 370 degrees.

Drop a few frozen steak pieces into the hot oil in batches, and fry until golden brown on the outside, about 5 minutes total, turning once if necessary.  Drain on paper towels and keep warm in the oven until ready to serve

Great with ranch, cocktail sauce, or steak sauce for dipping.