This is basically the same recipe I use for anything that’s fried like chicken should be. Great for venison, chicken, beef, even fish – although I substitute half of the flour with cornmeal for fish.

In one shallow pan, I sift about  2 cups of flour, adding pepper and salt and a touch of chilli powder. Stir well and set aside. Can split in half and place in 2 shallow pans if desired.

In a second shallow pan, beat 2 egss well. Add several dollops of milk and mix well and set aside.

Slice your backstrap thinly and place on a plate. Set aside.

Set up your station for dipping as follows: Flour pan, egg pan, flour pan – if you’ve divided flour in half.

Have your cooking pan filled with about 2 inches with melted shortening or oil and have it about 350 – to 370 degrees. You know it’s hot enough for cooking if you take a few drops of water on your finger tips and when flicked into pan it starts to sizzle up immediately.

Dip your slices of meat into the flour, making sure every inch is well coated. Shake off excess. Dip into egg mixture, coating every inch. Dip into flour mixture once more, coating every inch. Repete with egg mixture and second flour mixture. Slide carefully into hot grease. Flip over when it floats to top and is nicely browned – a bit lighter than you want the end color to be.

Take out when bottom side is just lighter than you want the end color to be. Set on paper towels to drain. Can use a rack set ontop of cookie sheet if prefered. Can be kept warm in oven on 250 degrees while cooking the rest of the backstrap if needed.

Serve with gravy and mashed potatoes and green beans or salad. If you have leftovers, warm in oven at 350 degrees for 10 to 20 minutes depending on your oven. Once again, we only have had leftovers about twice with this recipe, even when we’ve cooked double portions.