2-3 lbs Venison round roast
2 cups Flour, divided
½ cup Barbecue sauce or your favorite steak sauce
1 tbsp Cornstarch
2 tbsps Hi Mountain Garlic Pepper Rub (or substitute: 2 tsp garlic powder, 2 tsp freshly cracked black pepper, 1 tsp salt)
1 tbsp Hi Mountain Steak Rub (or your favorite steak rub or spice)
½ cup Vegetable or fryer oil


1. Cut roast with the grain into finger-length strips, about ¼- to ½-inch thick.

2. Place the venison fingers between two layers of plastic wrap and pound out to reach the desired thickness. If already cut to the desired thickness, use a tenderizing knife if you’re worried the meat will be tough.

3. Pour 1 cup of plain flour in a re-sealable bag and dredge the meat strips.

4. Pour the BBQ or steak sauce in a large bowl and toss the dredged venison strips until all the meat is covered in sauce.

5. In the same resealable bag, add the remaining cup of flour along with the cornstarch and spices.

6. Dredge the saucy meat strips in the seasoned flour until completely covered. Let sit at least 15 minutes to let the sauce and flour coating set so it doesn’t fall off when you fry the meat.

7. Heat the oil to medium-high heat in a 12- or 14-inch cast-iron skillet.

8. Fry the meat on both sides until golden brown and the steak is no more done than medium, approximately two-and-a-half minutes per side. Fry the steak in batches, adding oil to the pan as needed.

9. Serve with your favorite BBQ sauce, steak sauce, teriyaki sauce, whole grain mustard or even horseradish. These can be eaten as an appetizer or as a main course.