Ingredients:
- Venison steaks, chops or other tender cuts of venison or beef
- Peanut oil
- Fondue sauce
- Steak sauce or garlic butter sauce
Directions:
- Heat 2 to 3 inches of peanut oil in fondue pot to a temperature of 380 degrees (or when a 1-inch cube of bread toasts in 40 seconds).
- Cut venison into 1-inch cubes.
- Using fondue forks (table forks get too hot), dunk cubes of venison into oil for about 1 minute, depending on the degree of doneness preferred sauce. It should take 25-30 secs for rare, 30-35 secs for medium and 45-60 secs for well done. When the meat is cooked, dip it into the sauces, and pile it onto the bread
- Note: Peanut oil is preferred for fondues because of its flavor and other properties.
- Melted shortening or other vegetable oils may be substituted.
