veniosn tenderloin, quartered and pounded out flat
each salt and white pepper
1Put the meat in a large bowl with evaporated milk and enough water to cover and let stand for 1 hour. DO NOT REFRIGERATE.
2place flower, salt, white pepper, garlic powder and onion powder in a shallow baking dish and blend well.
3Preheat grease (lard or Crisco) in a large cast iron skillet to 375 degrees. 1 to 1 1/2 inches will do nicely.
4Dredge the meat in the flour mixture and fry in the grease until golden brown. Do not overcook or the meat will get dry and tough.
5Make a pan gravy with some of the grease from frying, the leftover flour, and the leftover milk.