FRIED VENISON

FRIED VENISON

Batter:

2 cups flour

13/4 cups milk

3 teaspoons salt

1/4 teaspoon red pepper

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

In a medium sized bowl  ix flour and mild together with a whisk until all lumps are out.  Add salt, red and black pepper and garlic.  Mix well.

Shaking flour:

4 cups flour

2 teaspoons paprika 

Place flour and paprika in a plastic bag and mix well for shaking.

Oil--1-2 inches deep In a pot

1-11/4 pounds venison backstrap

Slice backstrap in 1/4 inch slices.  Pound each slice with a meat tenderizing mallet.  Dip venison in batter with a fork until completely covered.  Drop into bag with flour and shake well.  Preheat oil in a skillet on n medium high setting.  Drop the floured venison into the hot oil and fry until golden brown.  Drain meat on a paper towel and serve hot.  When cooking a lot of venison, the "shaking flour" will become very lumpy.  Sift to remove lumps and add more flour as needed.  This is delicious witha cream gravy made with the browned particles left in the skillet after frying.

Gravy

4 rounded Tbsp. flour

3/4 cup water

2 cups milk

1 teaspoon salt

1/2 teaspoon black pepper

Using the Sam skillet, pour off excess oil, leaving browned particles and approximately 3 Tablespoons oil.  Turn burner to medium-high and add flour, stirring constantly, until medium brown.  Add water and milk and continue stirring with a whisk.  Turn heat to low and cook until thick. Add salt and pepper to taste and serne immediately.  Serves 8.