Venison Country Fry - cooking recipe

Ingredients
    1/2 c. flour, more if needed
    2 lb. cubed venison
    salt and pepper to taste
    1 c. buttermilk
    cooking oil to just cover frying pan
    1 can mushroom soup (creamed)
Preparation
    Soak cubed venison in buttermilk; coat with flour.
    Cook quickly in hot oil, turning several times, adding salt and pepper to steaks.
    Remove steaks when well done.
    Add soup to drippings and 1 can water.
    Stir well and simmer for several minutes.
    Serve venison with rice or gravy.

Leave a comment