Before the hunt

Mississippi’s wild game provides a bounty of delicious ingredients.

- PATTY ROPER

FRIED DEER TENDERLOIN STEAK WITH BISCUITS AND TOMATO GRAVY

This deer tenderloin served with biscuits and tomato gravy is the perfect breakfast before a day outdoors.

TOMATO GRAVY:

3 tablespoons canola oil

3 tablespoons all-purpose flour

11⁄3 cups chicken broth or water

1 (14.5-ounce) can diced tomatoes

(not drained)

DEER TENDERLOINS:

1 cup canola oil

6 to 7 deer tenderloins

1 egg

¼ cup milk

2 cups all-purpose flour

½ teaspoon each: salt, black pepper, and onion powder

½ teaspoon each: salt, black pepper, and onion powder

6 to 7 homemade biscuits or frozen biscuits

For tomato gravy, in a skillet over medium, heat oil. Whisk in flour, and cook until it begins to brown. Slowly whisk in broth or water until smooth. Add tomatoes, salt, pepper, and onion powder; set aside. For tenderloins, in a small bowl, stir together egg and milk until combined; set aside. In a separate bowl, combine flour, salt, pepper, and onion powder. In a skillet over medium, heat oil. Dip each tenderloin in egg mixture, then into the flour mixture, and cook for 4 to 5 minutes per side, watching carefully. When cooked, drain on paper towels. Prepare biscuits. To assemble, slice the baked biscuit in half, place both pieces open-faced on plate, place tenderloin on one side of the biscuit, and pour gravy over the biscuit.