Chicken-Fried Venison Backstrap With Milk Gravy

Chicken-Fried Backstrap goes great with eggs, hash browns, homemade biscuits, and gravy!
READ MORE ›Chicken-Fried Backstrap goes great with eggs, hash browns, homemade biscuits, and gravy!
READ MORE ›From field to freezer!
READ MORE ›You can watch a video of Martha Daniels making this recipe.
READ MORE ›The original recipe calls for beef chuck, but I have made it with wild boar and venison.
READ MORE ›The sauce is a velvety blend of fresh mushrooms, wine, cream and vegetables!
READ MORE ›This is a great slow cooker soup for warming up after a cold day!
READ MORE ›For rare venison, pull the roast at 130, for medium, take it up to 135 to 140 degrees.
READ MORE ›This recipe is a bit of a twist, featuring a sweet and tangy marinade and sauce.
READ MORE ›I use fresh mozzarella “pearls” when we make this recipe.
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