Deep fried venison

• 1 packages venison steak
• 1 packages Louisiana seafood breading
• 1 tbsp mccormic montreal steak seasoning
• 1 tbsp season salt (I use black and gold cajun seasoning)

1. Prepare the breading by dumping the bag into a large Tupperware container or bowl.
2. Add the tablespoons of McCormics and season salt to the breading and mix by hand.
3. Cut the venison steaks into bite sized cutlets and rinse.
4. Bread the venison cutlets and drop them into the frying oil of your choice ( I used peanut oil).
5. Let them fry until they float (3-5minutes) this will ensure they are thoroughly cooked.
6. Spoon the cooked cutlets from the oil and lay them on a plate with paper towel to soak up any extra cooking oil.
7. Serve and enjoy.

steak, seafood breading, salt

Taken from cookpad.com/us/recipes/367942-deep-fried-venison (may not work)