Golden Fried Venison Backstrap

(Pearland USA)

Ingredients and Instructions:
Deer backstrap
Flour
Salt & Pepper
Garlic
Eggs
Milk
Canola Oil

Cut backstrap into small pieces, then pound with cooking hammer until thin. Mix flour, salt, pepper and garlic. Taste mixture, making sure there is enough salt and garlic to your liking.

Whip eggs & milk together.

Heat oil in large skillet on med-high. Make sure oil is hot enough by dropping some of flour mixture in - it should fry, not sink to bottom.

Coat deer meat with flour mixture, then egg mixture, then flour mixture again. Carefully place in hot oil. Do this until skillet is full, flipping meat once bottom becomes golden brown.

Meat should fry quickly, make sure it is frying, not boiling. Keep oil hot when adding more meat, but take care not to burn oil.

Once done, strain oil and discard all but enough to make gravy. Make gravy if desired, but not necessary. Good served with mashed potatoes, corn on cob and sweet peas.