Venison Steaks - cooking recipe

Ingredients

2 Tbsp. baking soda
1/2 gal. water
20 to 30 pieces backstrap
1 Tbsp. salt
1 tsp. pepper
1 tsp. Accent
2 eggs
1 c. milk
1 tsp. sugar
pan of flour
Crisco oil to fry in

Preparation

My Ma-Ma Fondren said the secret to good venison was to make sure all the \"grissle\" or the white part on the deer meat was cut off!
(This is what gives it that \"gamey\" taste.)
Soak the backstrap in the water and baking soda for 1 to 2 hours.
Rinse with clean water.