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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.

MILK GRAVY:

(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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