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Chicken Fried Venison

Raven Higheagle


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


☆☆☆☆☆ 0 votes

Serves 4 to 6
1 Hr 10 Min
20 Min
Stove Top


  • 2 lb
    veniosn tenderloin, quartered and pounded out flat
  • 13 oz
    evaporated milk
  • 2 c
  • 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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