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Venison: Chicken Fried Venison Steak

Source of Recipe

Dressing & Cooking Wild Game


List of Ingredients

1 1/2 pounds boneless deer, antelope, elk OR moose round steak, 1/2" thick
1/3 cup milk
1 egg
1/3 cup all purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
2 tablespoons vegetable oil

GRAVY:
1 1/4 cups milk
2 tablespoons all purpose flour
1/4 teaspoon salt
dash pepper


Recipe

Trim meat and cut into serving sized pieces. Pound into 1/4" thickness with meat mallet. In a pie plate, blend 1/3 cup of milk and the egg. On a sheet of waxed paper, mix 1/3 c. flour, 1/2 tsp. salt and 1/8 tsp pepper. Dip steaks in milk mixture, then in flour mixture, turning to coat. Set aside. In a large skillet, melt butter in oil over medium low heat. Add steaks, brown on both sides over medium high heat. Fry in two batches if necessary. Remove to a heated platter. Set aside and keep warm.

In a small bowl, blend milk into remaining gravy ingredients. Blend into pan drippings. Cook over medium heat, stirring constantly, until thickened and bubbly. Strain if desired. Serve gravy with steaks.