Fried Venison Steaks

by Thomas J Ellefson
(Port Washington, Wisconsin)

Fried Venison Steaks


6 venison steaks
1/4 teaspoon pepper
1-1/2 cups buttermilk
1-1/2 teaspoons garlic powder
1-1/2 cups flour
vegetable oil for frying
1-1/2 teaspoons salt

Pound venison Steaks until they are 1/4-inch thick, Place chops in buttermilk to marinate overnight. In a bowl combine flour, salt, pepper and garlic powder. Remove venison from buttermilk and dredge in dry mixture. Cook the venison in hot oil in fryer to desired done ness.

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