chicken fried venison
Start with good red meat.
Tenderize with a meat mallet or the edge of a small dinner plate.
Dip each tenderized steak in 1-2 large eggs beaten with just a bit of water.
Quickly dredge both sides in flour.
Place in hot skillet (iron is best) in about 1-2" of hot vegetable oil.
Season with seasoned salt and pepper and lower heat to medium.
When outer edge starts to turn a deep golden brown, turn the steak one time only.
Remove and drain on plenty of paper toweling.
Serve with loads of buttery mashed potatoes.
© Country Secrets - Wild Game Cookbook, 1992
By Texas Game Warden Association