Chicken Fried Venison
By: Ashley E
Published: Saturday, November 20, 2010 - 5:26am

Ingredients




1/2 Backstrap, cut in, and tenderized
egg with milk
flour w/ seasoned salt and pepper

Preparation

1 CUT the backstraps in half if your processor has already sliced them into steaks, and then pound them with a meat tenderizer till thin. 2 Soak them in a bowl with a mixture of egg and milk 3 Heat your cast iron skillet (or regular frying skillet) with a blob of Crisco (it fries better and cleaner) 4 Drench your egg and milk coated pieces of meat into a mixture of flour with salt and pepper mixed in. 5 Drop into heated Crisco and fry till brown and crispy on the outside!