deerslayer444

Here is a simple recipe. I take the backstrap and slice it about 3/8 to one half inch thick. Dip it into a bowl of egg & milk mixed. Then drop it into a bag with flour and Cavender's Greek Seasoning and Garlic Salt and shake it until it is covered. Drop the battered slices into hot oil for a couple of minutes. Don't overcook it. I like to add about a tablespoon of corn meal to the flour mix for texture, but that's personal prefference.