Country Fried Venison Omaha Style

• 1 back strap venison
• 2 c. buttermilk
• 4 to 5 c. self-rising flour
• salt
• pepper
• 1 (6 oz.) coke bottle (most important item)
• peanut oil
• deep iron skillet

1. Cut strip of venison away from backbone.
2. Trim away all fat and white outer layer, for this will make your meat tough if not removed.
3. Cut the back strap into strips, not too thin, but not too thick either.
4. Wash meat in cold water and place on board you use to tenderize your meat.
5. Use your coke bottle (little end) and beat on both sides.
6. Salt and pepper, dip in flour, then in buttermilk, and back into the flour, coating well.
7. Have oil hot, medium high, cook until golden brown on both sides.
8. Serve hot with vegetables, and rolls for divine meal.

back strap venison, buttermilk, flour, salt, pepper, coke, peanut oil, iron skillet

Taken from www.cookbooks.com/Recipe-Details.aspx?id=442945 (may not work)