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1 venison backstrap
1/2 bottle Italian salad
Lawry's seasoned salt
oil for deep fat frying
1/2 bottle poppy seed dressing

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.

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