Country Fried Venison "Omaha Style" - cooking recipe

Ingredients

1 back strap venison
2 c. buttermilk
4 to 5 c. self-rising flour
salt
pepper
1 (6 oz.) coke bottle (most important item)
peanut oil
deep iron skillet

Preparation

Cut strip of venison away from backbone.
Trim away all fat and white outer layer, for this will make your meat tough if not removed.
Cut the back strap into strips, not too thin, but not too thick either.
Wash meat in cold water and place on board you use to tenderize your meat.
Use your coke bottle (little end) and beat on both sides.
Salt and pepper, dip in flour, then in buttermilk, and back into the flour, coating well.
Have oil hot, medium high, cook until golden brown on both sides.
Serve hot with vegetables, and rolls for divine meal.