Venison Country Fry - cooking recipe
Ingredients
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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
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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.
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