Cooking Venison (Backstrap)

[just_sawing]

I thought a good recipe might go good here.
First with your wild game trim any sliver skin which is tough. Wild lean meat will have a higher ratio.
Now since we were having warmer weather this mean that we Froze the meat not having the luxery of hanging. This isn't a problem since we cut the venison thin adn across grain.
Now place the Venison in a dish and cover with buttermilk and a dash of Hotsauce.
The next thing is to rinse and derdge the meat in a seasoned Flour then fry.
We just had 12 people for breakfast and that demolished two full Back Straps and one small Ham.
There some people that had never had Venison and the consenses was it was as good as it gets.

[farmgal007]

yummm, I know what Im cooking tomorrow...    Thanx 

I'll be back with a recipe to share..............  where is my recipe book?