2 pounds of deer Backstrap and or tenderloin sliced around a half inch thick.
Wet
2 cups of buttermilk
2 eggs beaten
Several shakes of Louisiana hot sauce
Dry
2 cups of flour
2 teaspoons of salt
2 teaspoons of pepper
1 teaspoon of smoked paprika
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 tablespoon of baking powder
Mix deer in the wet ingredients and let marinate for 2 to 3 hours in refrigerator
Mix dry ingredients together. Dredge deer in dry ingredients and fry
Vegetable oil for frying about half an inch in a skillet.
Fry in hot oil around 350° for about three minutes per side.
Enjoy!!
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