posted by Terra80 04-11-101 3:35 PM
Chicken-Fried Venison
venison backstrap
4 c. milk
2 t. garlic salt
salt and pepper to taste
2 c. flour
oil for deep frying
Remove all silver membrane from the venison. Slice meat into 1/2" slices, across grain. Pound each slice (both sides) with mallet.
Mix milk and garlic salt in bowl with meat; cover and refrigerate overnight.
Remove meat from marinade and pat dry. Salt and pepper both sides and shake a few pieces at a time in a small paper sack with the flour. Fry a few at a time in deep fat fryer at 365º til golden brown. Drain on paper towels immediately. Serve with cream gravy and biscuits or scrambled eggs for breakfast, mashed potates for dinner. Serves: 4
Source: Junior League Centennial Cookbook - posted by Susan/Kentfield,CA epicurious.com (Gail's)