Chicken Fried Venison
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INGREDIENTS 4 or 5 hand-sized venison steaks
1-1/2 cups flour
Salt, to taste
3 teaspoons pepper, it's a lot, but it's what makes the difference
2 eggs, beaten
1 cup milk
1 cup vegetable oilTenderize the venison with a meat mallet or the side of a saucer. When it's been tenderized to about twice its starting size, it's ready to dredge.
Beat eggs and milk together with salt and 1 teaspoon pepper. Add salt and remaining pepper to the flour.
Heat oil in cast iron or heavy skillet over medium heat.
Dip each steak into the egg/milk mixture, then into the flour, then back into the egg/milk mixture, and back to the flour. Gently lower the steak into the hot oil. When blood seeps through the uncooked side, it's time to turn it over. Turn and cook until golden brown and crispy.