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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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