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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fried Venison Tenderloin and Gravy Recipe

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This recipe for Fried Venison Tenderloin and Gravy is from Zion Baptist Church WMU Recipe Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Marinade:
2 cups Dale Reduced Sodium Seasoning
3 cups Buttermilk

Wet Batter:
2 Eggs
1 cup Whole Milk
Salt and Pepper to taste

Dry Batter:
Flour
Pepper to taste
Seasoning Salt

Vegetable Oil

Gravy:
4 Tbsp. Flour
Pan Drippings
1 stick Butter
2-3 cups Whole Milk
Directions:
Directions:
Slice Venison into 1/2" thick slices and soak in buttermilk and Dale Seasoning Overnight. (I use the reduced sodium Dale Seasoning) Mix Wet Batter in bowl: beat eggs, milk, salt and pepper together. Mix Dry Batter in bowl: mix flour, pepper, and seasoning salt together.

Use a large cast iron skillet and pour in vegetable oil to cover pan and put on medium heat to heat oil in pan. (I keep my bacon grease and add some of it into the skillet as well.)

Place venison into wet batter, then into dry batter and place into hot skillet. Brown venison on both sides until brown and place to the side on a paper towel to drain grease.

Once all venison has been cooked, make venison gravy:

While pan is still hot add 4 Tbsp. of flour and 1 stick of butter and let flour slightly brown while using a metal whisk to stir and scrape up bits off the bottom of the pan. Add 2-3 cups of Whole Milk and let simmer. The gravy will thicken. If too thick add more milk but add more milk slowly as you do no want gravy runny. Gravy should coat a spoon nicely.

Place venison into gravy and let simmer for 2-3 minutes and serve over biscuits.

 

 

 

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