chicken fried venison

Name: Chicken Fried Venison
Prep time: 1 h 10 min
Cook time: 20 min
Cuisine: Southwestern
Ingredients: 2 pound(s) veniosn tenderloin, quartered and pounded out flat; 13 ounce(s) evaporated milk; 2 cup(s) flour; 1 tablespoon(s) garlic powder; 1 tablespoon(s) onion powder; 1 teaspoon(s) each salt and white pepper

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

This recipe I got from the cook of the Yo Ranch. The ranch was established in 1880. Yo is another name for Texas.

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yield serving(s)

prep time 1 Hr 10 Min

cook time 20 Min

method Stove Top

Ingredients For chicken fried venison

2 lb

veniosn tenderloin, quartered and pounded out flat
13 oz

evaporated milk
2 c

flour
1 Tbsp

garlic powder
1 Tbsp

onion powder
1 tsp

each salt and white pepper

How To Make chicken fried venison

1
Put the meat in a large bowl with evaporated milk and enough water to cover and let stand for 1 hour. DO NOT REFRIGERATE.

2
place flower, salt, white pepper, garlic powder and onion powder in a shallow baking dish and blend well.
3
Preheat grease (lard or Crisco) in a large cast iron skillet to 375 degrees. 1 to 1 1/2 inches will do nicely.
4
Dredge 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.
5
Make a pan gravy with some of the grease from frying, the leftover flour, and the leftover milk.
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