We’ve been getting some great reader submissions for Food Fight Friday, which lets me off the hook as I’ve been a little too busy hunting lately to do much serious cooking. (Yet I’ve still been packing on the holiday pounds. Go figure.) This week is an All-American battle of two great classics: a cranberry-venison burger from Susan Rose, whose corned venison Reuben last week put up a valiant fight, and chicken-fried antelope from Wild Chef reader Andrew Metzger.

Susan’s Cranberry BBQ Burger Vs. Andrew’s Chicken-Fried Antelope


Susan’s Cranberry BBQ Burger


“The cranberry BBQ burger was an inspiration from watching Diners, Drive-Ins, and Dives on Food Network. I can’t remember the name of the diner, but they spotlighted a place that serves elk burgers with a blueberry BBQ sauce and goat cheese. I always like cranberries with venison, so I thought I’d give it a try. I made the cranberry BBQ sauce, then grilled up basic venison burgers and served it on a kaiser roll with aged cheddar cheese and a little red onion. It was very tasty, if I do say so myself!”

Andrew’s Chicken-Fried Antelope


“I normally butcher my own animals, but with living in a trailer and the warm weather, I don’t have a place to properly hang and store the meat, so I had it done by a locally well-known processor. Once thawed, I pounded the steaks out with a mallet.

I always coat the meat in seasoned flour (flour, Tony Chachere’s, and black pepper), then take it to the egg wash, then back for another trip in the flour. The coated steaks get bathed in very hot oil and they don’t take long to cook. The gravy is a simple roux-style gravy: 1/4 cup of butter, 2 tablespoons flour, salt and black pepper, and 2 cups of milk. Cook butter, salt, pepper, and flour, then add the milk and let thicken.

I tend to keep the sides simple: green beans and mashed taters always go well with country-fried foods. I probably should have left the beer (Fat Tire) in the bottle for the picture, but I prefer to drink ’em out of a glass. You get a better flavor profile from your beer if you can smell it as well.”

Thanks to Susan and Andrew for sending us a couple of great-looking photos. As for the rest of you readers, keep those great Food Fight Friday photo submissions coming. E-mail them to, along with a short description of how you prepared the dish.