Chicken Fried Venison

Ingredients

1/2 Backstrap, cut in, and tenderized

CUT the backstraps in half if your processor has already sliced them into steaks, and then pound them with a meat tenderizer till thin.

Soak them in a bowl with a mixture of egg and milk

Heat your cast iron skillet (or regular frying skillet) with a blob of Crisco (it fries better and cleaner)

Drench your egg and milk coated pieces of meat into a mixture of flour with salt and pepper mixed in.

Drop into heated Crisco and fry till brown and crispy on the outside!

4 bowls

Saturday, November 20, 2010 - 5:26am