Had the chance awhile back to fry up some of the backstrap from this fall's deer season .
I go the simple route... salt, pepper and flour on the steaks.
then fry til brown in hot oil or lard in a cast iron skillet...
I drain all but 3 TBs of the drippings, add 3 TBs of flour and make a skillet gravy..
I cook the flour for a minute or two before adding milk, cracked black pepper and coarse salt. I start with 2 cups of milk and add more if needed. (thanks Alex :))
Whipped up some biscuits using
2 cups of flour
1/4 cup of bear lard
tsp. baking powder
1 tsp salt
about 1 tsp sugar ( you can add more or
and 3/4 cup of milk
Combine the dry ingredients well, then work the
lard in completely. Add the milk last..
The chickenfried backstrap, smooshed potatoes, skillet gravy and bear fat biscuits...
and a little bit if salad to make it look healthy. :)
It's such a simple meal but it's one of my favorite comfort meals. It's a nice feeling to have venison on hand for the winter too... :)