Source: The New Texas Wild Game Cook Book

Classifications: Venison

Qty Measure Ingredient

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venison backstrap

milk

seasoned flour

picante sauce

hot cooking oil

Instructions: Cut slices of venison backstrap 3/8 - 1/2 inch thick and pound each slice three or four times on each side with a wide tooth meat mallet to increase tenderness.

Soak pounded meat in milk for 5 - 10 minutes and then dredge while well with milk in seasoned flour.

Spread picante sauce on one slice of meat and top with another slice. Gently tap the "Sandwich" around the edge with a mallet to seal in the sauce.

Fry in 1/2 inches very hot cooking oil until well done and serve hot.

Staging:

Variations:

Background: Recipe by: Patricia K. White, Uvalde

Copyright 1985

Note: Slices of venison ham are suitable substitute for backstrap provided the inner layers of tough gristle are removed.

Serves: 0

Food Exchanges: