Venison Brains

Source: More Than a Trophy

Classifications: Venison

Qty Measure Ingredient


1 venison brain

1 teaspoon lemon juice

Instructions: To precook, heat a pan of water to boiling.

Add brains and a teaspoon of lemon juice. Cover and simmer for fifteen minutes.

Then plunge into cold water. Peel off the thin membrane that encases the brain.

Now the venison brains are ready to be braised, creamed, broiled or fried.

TO FRY: Cut into half-inch slices and dip into a slightly beaten egg. Then coat with crumbs or flour.

Fry in margarine until golden brown.



Background: Recipe by: Dennis Walrop

Copyright 1983

Serves: 4

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