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Chicken Fried Venison

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Ingredients:

  • 2 pounds 1/4-inch thick venison meat, cut into serving-size portions
  • 13 ounces evaporated milk
  • salt and pepper
  • flour
  • garlic powder, optional
  • onion powder, optional

Preparation:

Pound venison to flatten evenly and tenderize a bit. Put the venison in a large bowl with the evaporated milk and enough water to completely cover. Let mixture stand for 1 hour. Take the venison out of the milk mixture; drain slightly and then season with salt, pepper, and other seasonings to taste then roll in the flour. Drop into hot oil (about 360° to 370° on a deep fry thermometer) and fry until browned. Do not overcook. If desired, make a cream gravy with some of the pan drippings, a little flour, and some milk.

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