Deep Fried Venison

• Venison (as much as you have)
• Salt
• Red cayenne pepper
• Powdered Worcestershire seasoning
• Plain flour

Clean venison well, being sure to remove fat and membrane. Cut meat into bite-sized pieces about 1 inch by 2 inches. If you cut across the grain, the meat will be more tender.

For two pounds of meat, use about 2 cups of plain flour. Then put as much seasoning in the flour as you like and mix it up.

Roll the chunks of meat in the spicy flour mixture to coat well.

Deep fry