Chickenfried Venison Backstrap and Bear Fat Biscuits

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
3 tsp. baking powder
1 tsp salt
about 1 tsp sugar ( you can add more or less)
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...  :)