2-3 lbs. venison meat (either top of round or backstrap)
3 eggs- beaten well
3/4 cup butter milk (milk can be used if buttermilk is not available)
1 cup flour
1/2 C Italian bread crumbs
1 t. garlic salt
1/2 t. black pepper

Slice meat into 3/8 inch thick slices. Place slices one at a time on a cutting board, and lightly pound with stipple faced tenderizing mallet to 1/4 inch thick.

Mix together the flour, bread crumbs, garlic salt, and pepper in a large bowl or in a large ziploc bag. In a separate bowl, mix together the beaten eggs, and the milk.

Dip the tenderized cutlets into the egg/milk mix, one at a time, then dredge through the flour breadcrumb mixture, coating well. Arrange 3-4 cutlets in approximately 1/4 to 3/8 inch hot vegetable oil in a cast iron or heavy non stick skillet. Cook until golden brown and crispy on both sides(about 2-3 minutes per side.) Remove and drain over paper towels.

3/4 cup milk
2 T flour
2 T reserved oil
2 T salted butter
Salt and Pepper .

Remove pan from heat after frying all cutlets. Pour off all oil except for approximately 2 Tablespoons. Add butter on medium low heat to pan. Scrape bottom of pan to release drippings. Add 2 T flour, and stir until smooth. Slowly add milk, stirring while adding until all milk is in the pan. Add salt and pepper.

Serve hot with cutlets and biscuits or Texas Toast.

Bon Appétit!