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CHICKEN-FRIED VENISON STEAKS




Source of Recipe


DRESSING & COOKING WILD GAME






List of Ingredients



• 1 TO 1 1/2 LBS. BONELESS DEER, ANTELOPE, ELK, OR MOOSE ROUND STEAK ABOUT 1/2 INCH THICK
  
• 1/3C. MILK
  
• 1 EGG
  
• 1/3C. ALL PURPOSE FLOUR
  
• 1/2t. SALT
  
• 1/8t. PEPPER
  
• 2T. BUTTER
  
• 2T. VEGETABLE OIL
  
• GRAVY:
  
• 1 1/4C. MILK
  
• 2T. ALL PURPOSE FLOUR
  
• 1/4t. SALT
  
• DASH PEPPER
  






Instructions



1. TRIM MEAT; CUT INTO SERVING SIZED PIECES.
   
2. POUND TO 1/4 INCH THICKNESS WITH MEAT MALLET.
   
3. IN 9 INCH PIE PLATE, BLEND 1/3C. MILK AND THE EGG.
   
4. ON A SHEET OF WAXED PAPER, MIX 1/3C. FLOUR, 1/2t. SALT AND 1/8t. PEPPER.
   
5. DIP STEAKS IN MILK MIXTURE, THEN IN FLOUR MIXTURE, TURNING TO COAT. SET ASIDE.
   
6. IN LARGE SKILLET, MELT BUTTER IN OIL OVER MEDIUM LOW HEAT. ADD STEAKS, BROWN ON BOTH SIDES OVER MED. HIGH HEAT.
   
7. FRY IN TWO BATCHES IF NECESSARY.
   
8. REMOVE TO HEATED PLATTER. SET ASIDE AND KEEP WARM.
   
9. IN SMALL BOWL, BLEND MILK INTO REMAINING GRAVY INGREDIENTS.
   
10. BLEND INTO PAN DRIPPINGS.
    
11. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL THICKENED AND BUBBLY.
    
12. STRAIN IF DESIRED. SERVE GRAVY WITH STEAKS.