Recipe for Southern Fried Venison



Parkay margarine
any cut from the venison


Cut meat into 1/2 thick steaks (if using ground meat shape in to 1/2 in thick patties).
Dredge in flour salt and pepper.
In a cast iron skillet (it is very important that you use a cast iron skillet to get rid of the game taste) melt lots of Parkay into pan, add meat.
Cook about ten minutes on each side turning only once.
I have been eating venison for many years, and this is the easiest and best way for taste. Even the kids love it prepared this way.

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