Ahhh Yes.. The Noms.

So with my last post, I believe I mentioned some yummo fried steak. Well, I have finally found a moment to sit and share it. It's back to school now, and evening time with the family is sacred. Even at this moment, my 7 year old minion is asking me to warm up some leftovers... so with that, let's roll.

First things first: I made both fried venison, and fried liver. The liver was for the hubbins, the venison for the minions. We are carnivores. Let it be known. I poured about four cups of flour into a glass pan, and about a third cup of Lawry's Seasoning Salt.

The "batter"

These are venison tenderloins. I cut any remaining membranes and silver skin from the meat.

I slice it cross-grain and thin. It cooks quickly and is easier for the kids this way.

You see the taters to yer right? Mmmmm.. Taters. Oh, and butter.

Onions. Nuff said.

Okay, so I may have had to use some kind of butter substitute, but always, ALWAYS use butter. I won't discuss this matter any further.
Fried up the onions and set them aside. The flavor is in the pan, and the onions aren't overcooked with the meat. So to batter the venision, I toss it all in a bowl and drown it in milk. Then dredge it generously through the flour mixture.

Then it's to the pan with it.

I let it fry in the butter until blood starts to emerge from the surface, and when I check the underside it's golden and crispy. Then I turn it and it looks like this:

Your goal is crispy outside. Because it's sliced thin, you can rest assured that once the outside is crisp, the inside is cooked adequately.

I repeat the same process with the Hubbin's liver (gag.. gag...gag.)

I won't explain it, but it actually isn't bad once fried up. Now if you're frying a lot, you'll have to keep adding butter between batches. Don't be cheap with yer butter. Use lots. And honestly, there's something uber cool and country cook about frying the crap outta stuff in a pan with butter. I almost wore an apron; it was wicked hot.

So we had the onions, the fried steak, and the taters. What's missing?

Sweet tea.

• Boil 8 cups of water. 
• Add 6 tea bags.
• Let set for 15 minutes.
• Remove tea bags.
• Stir in TWO CUPS of sugar. That's right. I don't play.
• Pour in a gallon pitcher filled with ice.
• Brush your teeth before you go to bed.
• Voila.

The minions love, LOVE this meal. I did four pounds of tenderloins and there was none left. NONE. I didn't even make it to the table. My meal was snitched from the dish as I served the minions. It was glorious, and everyone had a full and happy tummy.