This recipe is from The South Carolina Wildlife Cookbook, published in 1982 by the SC Wildlife and Marine Resources Department. It was contributed by Bill Chastain of Columbia, SC. It is surprisingly good and can be used with beef for an interesting change of pace.  Where there is a plentiful supply of deer it is not unusual for this to made using the loins or tenderloins. If these are used, the cubing is not necessary as the meat is plenty tender. Cubing does help the mustard and flour stick to the meat in frying, however.

No quantities are given because everything depends on the amount of deer meat you have and your taste for mustard and soy sauce. French's mustard is the norm. Don't knock it without trying it.

Almost everything can be eliminated from the marinade if you like. In that instance, you would just use mustard, salt, pepper and flour.  Mustard predominates so you can mess with the other marinade ingredients.

1. Venison ham, sliced and cubed in 2" x 2" pieces. Don't get crazy on this measurement.
2. Yellow Mustard. French's is most often used. Dijon is fine.
3. Soy sauce
4. Black Pepper
5. Red Pepper
6. Garlic salt - It's better with chopped garlic.
7. Onion, sliced
8. Flour

1. Bone and cube a venison ham.
2. Marinate in mixture of regular yellow mustard, soy sauce, black and red pepper, garlic and inion for two hours.
3. Remove meat from marinade and roll in flour to coat.
4. Drop into very hot, deep fry grease. "The secret is having the grease deep enough where the cut browns all over before it hits the bottom of the pot."
5. They should be done in three or four minutes.