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

18 Pinches 1 Photo

Raven Higheagle

Prescott, AZ

Updated on May 13, 2014

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

Rate

prep time 1 Hr 10 Min

cook time 20 Min

method Stove Top

yield Serves 4 to 6

Ingredients

2 pounds veniosn tenderloin, quartered and pounded out flat
13 ounces evaporated milk
2 cups flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon each salt and white pepper

How To Make chicken fried venison

Step 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.

Step 2

place flower, salt, white pepper, garlic powder and onion powder in a shallow baking dish and blend well.
Step 3

Preheat grease (lard or Crisco) in a large cast iron skillet to 375 degrees. 1 to 1 1/2 inches will do nicely.
Step 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.
Step 5

Make a pan gravy with some of the grease from frying, the leftover flour, and the leftover milk.
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