Apple Venison Loin
May 25, 2008
~ 1 deer loin
~ apple cider
~ garlic salt
~ seasoning salt
~ self rising flour
~ canola oil
Slice the loin into thin strips.
Place in a large bowl and cover with the cider. Cover and refrigerate overnight.
Pour some flour into a bowl. Season to taste with the garlic salt and seasoning salt.
Remove the meat from the cider and drain well.
Heat some oil in a large skillet over medium heat.
Lightly bread the meat with the seasoned flour.
Add to the hot oil and fry until golden brown turning as needed.
Serve and enjoy.
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