​Fried Venison Steak

by Mary Harter

1 cup flour
1 T. seasoned salt
1 T. garlic powder
1 t. paprika
1 t. dried parsley flakes

Place in gallon plastic bag and mix.

Thaw venison steaks and tenderize with a bladed tenderizer.
Shake in our mixture and fry in olive oil until desired doneness.

Leftover flour mixture can be stored in refrigerator and reused.

Flour mixture is also excellent with fish.