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CHICKEN FRIED VENISON BACKSTRAP 1 venison backstrap 1/2 bottle Italian salad dressing Lawry's seasoned salt oil for deep fat frying 1/2 bottle poppy seed dressing pepper milk flour Trim all fat from backstrap. Slice into 1/2-inch thick pieces. Marinate in the Italian salad dressing and poppy seed dressing for about 4 hours. Pound each piece of meat with mallet to tenderize. Season the flour with Lawry's salt and with pepper. Dip each piece in flour and then in milk and again in flour. Deep fry in oil, turning when brown. Venison will float when being cooked. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!