Fried Venison - cooking recipe

Ingredients

1 lb. deer meat
2 c. buttermilk
1 c. dry red wine
2 Tbsp. red wine vinegar
1 Tbsp. pickling spices (key ingredient)

Preparation

Trim all sinue from meat and tenderize with tenderizing hammer.
Marinate at least 2 hours, overnight is best.
Drain and dust with flour mixed with salt, lemon pepper and cayenne.
Deep fry but don't overcook.
Serve with cream gravy liberally seasoned with white and black pepper.