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.