Venison Dry Red Wine Wish Bone Italian Salad Dressing Salt, Pepper, Garlic powder Flour Cooking Oil
Cut venison into finger size strips. Pour wine over meat and marinate 1 hour. Drain and cover with dressing. Soak at least 2 hours or overnight in refrigerator. Drain. Season. Coat strips in flour. Fry in oil until brown and crisp. Drain on paper towels. Serve Hot.
(Hint: The trick to removing the "wild" taste from venison, is to soak the meat in vinegar for 1 to 2 hours, depending on the size of the meat cut. To add flavor, soak in wine.)