Surf & Turf With Razor Clams & Sika Deer
Note: A two component dish with deer in one skillet and clam fritters in another.
Clam Fritters:
• 1 cup chopped razor clams, fresh or jarred
• 1/3 cup minced onion
• 1 egg
• ¼ cup flour
• 3/4 cup panko
Pan Fried Deer Cutlets:
• 4-6 deer cutlets cut from loins or back-strap but any tender cuts will work. Any venison will work.
• 1 large handful of fingerling potatoes or Haida potatoes
• Oil or lard for frying
• Salt & pepper to taste
• ½ cup salal berries (saskatoons also go nicely with deer but any hard-skinned wild berries will work).
Clam Fritters:
- Combine all ingredients in a bowl, setting aside a bit of the panko.
- Mix until fritter dough can form patties or clam balls. If the mixture is runny add more panko or roll clam balls in a dish of panko before frying.
- Heat ½ inch of canola oil in bottom of a skillet until oil reaches medium/high heat then add a clam fritter for testing.
- If the fritter browns too quickly, it could be raw in the middle to adjust temperature because every burner is different. I like to make small balls or patties to ensure even cooking all the way through.
- When you’re satisfied with your oil temperature and size of your clam fritters, fry up a whole skillet of them, turning over halfway through to ensure a golden-brown colour and crispiness to the crust.
- Remove fritters with a slotted spoon and place on absorbent paper.
- Serve hot with tartar sauce or a side of coleslaw.
Pan Fried Deer Cutlets:
- Wash fingerlings and slice diagonally. If you don’t have fingerlings use yellow fleshed potatoes and cut them small enough that they will fry quickly.
- Heat oil or lard in skillet over medium/high heat then add sliced potatoes and fry stirring for about 5 minutes.
- Then add deer cutlets because they don’t take long to cook. Turn them once in a while to ensure even browning.
- When the deer is almost cooked to your liking and potatoes begin to caramelize add the berries and fry up the entire mixture, adding more oil if needed.
- Place the entire turf fry on a large plate and drizzle the pan grease and any of the sauce that has formed, over the entire mixture. Serve hot!