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|EVERY FEW MINUTES|
|CHICKEN FRIED VENISON WITH MILK GRAVY|
Soak chops or steaks (we butcher our own meat and cut it into small steaks, cutting off all fat and sinew) in salt water for at least 3 to 5 hours before frying. Tenderloin is best! Then hams. Coat with flour (I like oat flour blend the best.) Salt and pepper to taste. Chicken fry in oil - save drippings.
(Canned biscuits are fine.)
Drain off excess oil. Keep about 1/2 to 1 cup drippings (depending on how much you want to make). Add flour to drippings until a thick paste forms. Cook over medium-low heat adding milk as needed. Use wire whisk to prevent lumps. gravy thickens as it boils. Salt and pepper to taste.
Serve with: Mashed Potatoes (use real potatoes, they're better!)
OR, Green Beans - Whole ones in the can are the best but sliced ones work, too. Drain beans of most water in can. Dice 1/4 large or 1/2 small onion, (you can use some bacon bits - real), 1 teaspoon butter or bacon grease.
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