I had some venison to use up before the deer season opens. So I decided to try some chicken fry it. I didn’t go with a super heavy coating just light coating and a shallow fry in avocado oil a butter just like the early settlers did.(I’m kidding) I was lazy and did packaged gravy. I hope you like it.

10 ounces venison sirloin
8 ounces AP flour
1 tablespoon Tuffy Stone BBQ seasoning
1 tablespoon Italian herbs
1 teaspoon garlic powder
1 package black pepper gravy

Cooking oil and butter

Cut venison in 1/2 inch steaks then pound to 1/4 inch.

Add flour, garlic powder, Tuffy Stone seasoning and Italian herbs and mix:

Heat skillet to medium and add cooking oil and butter.

Dredge venison in flour mix and add to pan.

Make gravy per package directions.

Cook for 6 minutes per side.

Remove to a paper towel to drain.

Plate in a fan method. Top with gravy.