Ingredients

1 1/2 lbs. deer round
2 eggs
3/4 C. milk
Adolph’s meat tenderizer
Pepper
1 C. flour
Coarse cracker crumbs
Vegetable oil

Cooking Instructions

Cut deer into cutlets, trim any fat or silver skin. Sprinkle tenderizer and pepper on both sides of the cutlets. Tenderize with a meat mallet. Put eggs and milk in a blender, turn on low a couple of times to mix. Turn blender on low speed and add flour slowly until blended and smooth. Pour batter into a bowl, cracker crumbs in another bowl. Heat 1/4 inch oil in large iron skillet until hot (365 to 370 degrees). Dip cutlets into batter, coat with crumbs. Fry until golden brown on both sides, adding oil as necessary. Drain on a rack or paper towels.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)