Country Fried Venison "Omaha Style"

1. 1

   Cut strip of venison away from backbone.

2. 2

   Trim away all fat and white outer layer, for this will make your meat tough if not removed.

3. 3

   Cut the back strap into strips, not too thin, but not too thick either.

4. 4

   Wash meat in cold water and place on board you use to tenderize your meat.

5. 5

   Use your coke bottle (little end) and beat on both sides.

6. 6

   Salt and pepper, dip in flour, then in buttermilk, and back into the flour, coating well.

7. 7

   Have oil hot, medium high, cook until golden brown on both sides.

8. 8

   Serve hot with vegetables, and rolls for divine meal.

* Per serving · 4 servings · Values may vary.

No additional tips available.