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Here is how we Fry our Venison, Thought I would share.



I cut my Hams or Backstraps into 1/2" slices across the grain, and marinate them in Zesty Italian Dressing the nite before, then in a Ziplok Bag add Italian Bread Crumbs, some Parmesen Cheese, season Salt, Pepper, and a little Galic Powder, shake, added the Venison, shake, and through Venison in the Frying pan. (just the Venison not everything LOL!!!)



I also put them on a Cutting Board, put seran wrap over them, and pound them with a Meat mallet, this will tender them up even more.



Man I getting Hungry!
 

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That sounds like it would be good!!



I do wild turkey something like that. cut it into bite size pieces marinate over night in zesty italian dressing. then roll in egg and flour and deep fry until golden brown.
 

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Here is how we Fry our Venison, Thought I would share.



I cut my Hams or Backstraps into 1/2" slices across the grain, and marinate them in Zesty Italian Dressing the nite before, then in a Ziplok Bag add Italian Bread Crumbs, some Parmesen Cheese, season Salt, Pepper, and a little Galic Powder, shake, added the Venison, shake, and through Venison in the Frying pan. (just the Venison not everything LOL!!!)



I also put them on a Cutting Board, put seran wrap over them, and pound them with a Meat mallet, this will tender them up even more.



Man I getting Hungry!




Mmmm, When we eatin Robbie??
 
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