1 Side Venison Backstrap
1 Cup flour
1 Cup cornmeal
Seasoning Salt
Garlic Powder
Butter Flavored Crisco

Slice backstrap to 1/2" thick or thinner slices. Combine flour and cornmeal into large zip lock bag. Add meat and shake to coat. Chill in fridge for 10-15 minutes. Heat a little oil in skillet. Add deer meat and cook over medium heat until blood comes to the top. Season to taste with seasoning salt and garlic powder. Turn meat over and cook until blood comes to top Season to taste again.

Sliced up about 1/2" thick


Coated with flour, cornmeal and seasonings


Into the frying pan


Ready to turn over


Ready to consume with your favorite beverage


These are nothing fancy and probably not very healthy to cook this way but I love em