Bruce Foods Cajun Injector Owner's Manual download pdf (Page 31)

Chicken Fried Venison Steak

Prep Time: 10 minutes

Cook Time: 15 Minutes

Marinade Time: 1-2 hours

Yield: 4 servings

Ingredients:

Cajun Injector® Cottonseed Oil

1 10 oz. Packet of Cajun Injector® Chicken Fry Mix

4 4 oz. Venison Cubed Steaks

Method:

Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Heat enough oil for deep fry-

ing to 350° F. Mix 6 tablespoons of Cajun Injector Chicken Fry Mix with 3/4 cup of water and

mix until smooth. Dip steaks into batter then roll in remaining dry chicken mix until coated.

Deep fry the coated steaks at 350° F until golden brown.

Boiled Crabs

Prep time: 15 minutes

Cook time: 40 minutes

Servings: 12 crabs

Ingredients:

1 Dozen Live Blue Crabs

3 tbsps. Cayenne Pepper

1/4 cup Table Salt

1/4 cup “Original” Louisiana Brand Hot Sauce

2 Lemons, Quartered

1 Onion, Halved

3/4 lb. Small Potatoes (about 2 inches in diameter)

1 Head of Garlic (not separated into cloves)

3 Ears of Corn, Shucked

Method:

Put 4 gallons of water in Cajun Injector® Fryer and set temperature to 400°F. While water is

coming to a boil, in a deep sink, rinse crabs in 2 or 3 changes of water. Place crabs in fryer

basket and set aside. Add cayenne, salt, hot sauce, lemons, and onions and boil 5 minutes.

Add potatoes and garlic and boil until tender, about 15 minutes. Transfer potatoes and garlic

with a large sieve to a platter and keep warm, covered with foil. Add corn to boiling water and

cook until tender, about 5 minutes. Transfer corn with tongs to platter and keep warm, cov-

ered with foil. Return water to a boil. Add crabs. Return water to a boil and cook crabs until

just cooked through, about 10 minutes. (To determine doneness, remove a claw and crack it

with the handle of a dinner knife. Use knife to extract meat from claw). Remove basket from

water, and hang on clip and let drain a few minutes. Serve.

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Bruce Foods Cajun Injector Owner's Manual Page 31