2 to 3 lb. lean venison
1/4 c. mustard
2 to 3 c. flour
salt and black pepper to taste
1 c. buttermilk
Add salt and pepper to flour. Tenderize meat with saucer. Spread thin coat of mustard on both sides; dip in buttermilk and flour. Repeat again. Fry slow in about 1-inch of grease.
Real good, gives venison a different flavor and taste.
Charolette Phillips
Oddie Steed's Daughter
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