Dream
Mastermind Approved!
- Local time
- 8:26 AM
- User ID
- 7152
- Joined
- Aug 27, 2018
- Messages
- 8,404
- Reaction score
- 45,792
- Location
- Elberton, GA

Yes. I fried deer back straps. Sliced thin, pounded with a meat mallet, then they soak overnight in a buttermilk mixture. Then get dunked in flour before being fried the next morning. Some of the flour "breading" comes off in the pan. Adds flavor. I'm sure thats not the correct term, just as we called the backstraps tenderloin. Not sure why, it just stuck. Redneck vernacular."breading" ?