[mylife]

Dont this seem like kind of a waste?

Chicken Fried Venison

* 2 lbs. Venison
* 2 Large Eggs
* 1/4 cup Milk
* 1 cup Flour
* Vegetable Oil
* Salt and Pepper

Use a meat mallet to tenderize the venison. Cut the meat into 2x3 inch strips. Beat eggs and milk in a bowl. Heat 1/2 to 11/2 inches of vegetable oil (do not cover strip) in a hot skillet . Dip each strip of meat into eggs. Dredge both sides in flour. Place in skillet and season to taste with salt and pepper. Lower heat to medium. Turn the strips only once when the outer edge starts to turn golden brown. Remove and drain on stack of paper towels.

Gravy

* 3 tbs. Used Oil
* 3 tbs. Flour
* 3/4 to 1 cup Milk
* Salt and Pepper

After cooking all the meat, empty all but 3 tbs. of oil. Turn the heat to high. After oil is heated, pour in flour and stir quickly until brown - you don’t want any lumps. Turn the heat to low, add milk (more milk for thinner gravy, less milk for thicker gravy) and continue stirring until desired thickness. Salt and pepper to taste.

[50cal Smokepole]

I have no idea. Not to my taste. 2 lbs.? Hope you have some friends that like dead Bambi. 1/4 lbs. of ultra-lean, high protein game goes a long way. (I'm careful about feeding it to folks that don't eat much game on a regular basis; all that protein can affect the ol’ digestive thing....)

[gwilhelm56]

**Chicken Fried Venison**

Never tried it ...but sounds pretty good!

[Randy Larsen]

Absolutely not!

Just use a tougher cut of meat!

DON’T use the backstraps...They are the best of all the cuts!