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Cut tenderloin from deer in ½ inch steaks. Lay steaks on side and tenderize with bottom edge of heavy vegy or soup can. Soak for 30 minutes in a bowl of milk. Dredge in self rising flour. Heat large cast-iron skillet with ¼ cup bacon grease. Slow fry tenderloin until golden brown turning once. Drain on towel and season. Add 2 tablespoons of flour to remaining grease in skillet and add a pinch of salt and pepper. Turn to high setting, stir in one cup milk, until gravy thickens. Serve tenderloin on plate with hot biscuits and gravy. Yum, Yum…
Submitted by Steve Dickerson
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