Fried Deer Steak

There is nothing better than fresh deer meat....i mean just as soon as your husband gets home from hunting and has killed a deer, you pull the black skillet out of the cabinet, put in on the stove with some cooking oil and start making your flour mixture...gosh, makes me hungry just thinking about it !!

I usually cut the deer meat up in small strips or pieces. Backstrap is best or any kind of deer steak. Marinate overnight or 2 days...I usually put in a big ziploc bag Wishbone Italian Dressing and Dale's liquid seasoning. Just put enough of each to cover the meat. Place in fridge and everytime you go into the fridge, just turn the bag over every once in a while to keep it all soaking in the marinade real good.. Then when you are ready to cook, heat your oil in the skillet on med-high. Whip a couple of eggs in one bowl and add a little milk. You don't want it too thin. If you are frying alot of meat, of course use more eggs/milk. In a pie pan, or plate, have flour with some salt, pepper, and I use Tony's seasonings, but you can use any seasonings salt. Maybe a little garlic salt, too. Just season your flour up good. Take your meat out one piece at a time and let the marinade drip off, dip in egg/milk mixture, dredge in flour and fry. Don't overcook....THIS IS IMPORTANT. Deer cooks fast, so have your grease pretty hot. If it overcooks, the deer will be chewy. You don't want that. Be prepared to serve as soon as it comes out of the pan. That's when it is the best. Let it drain on some paper towels and enjoy!!!!!!!!!