3 to 4 lb. venison, cubed
1 med. jar prepared mustard
1 mustard jar full of red wine vinegar
Flour
Instant potato flakes

1. Mix mustard and vinegar. Add venison and marinate in refrigerator 12 to 24 hours.

2. Drain meat. Mix equal parts of potato flakes and flour. Coat meat with mixture then shake to remove excess.

3. Deep fry in hot oil. Drain.