Instructions
- Marinate bite sized venison backstrap pieces in Italian dressing and beer overnight in the refrigerator. Drain thoroughly. Coat the pieces into the pork Shake 'N Bake. Deep fry until done.
- This is my husband's recipe. My thoughts are that any beer will work.
Cooking tips
- Read through all instructions before starting
- Prep all ingredients before cooking
- Adjust seasonings to taste
- Let rest for best results
Storage
- Store leftovers in the refrigerator
- Best consumed within 2–3 days
- Can be frozen for up to 3 months
- Reheat gently before serving