Fried Venison Steak

Thanks Dana

With hunting season upon us, it is time to gather recipes.. Here is one you might like.. It is my favorite way to fix venison.. Hope you enjoy..

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4-8 venison cube steaks or round steaks (pounded with a meat mallet on both sides)

1 cup (or more) olive or vegetable oil

1 1/2 to 2 cups all-purpose flour

1 teaspoon white pepper or freshly ground black pepper

1 teaspoon garlic salt

dash of nutmeg or cayenne pepper

3-4 cups milk

2 eggs, beaten

Place eggs in a medium-sized mixing bowl and set aside. 

On a plate, mix flour, garlic salt, and pepper.

Now, dredge the steaks in the flour mixture.

Dunk them in the beaten eggs and then dredge in the flour again. Be sure you don't see any meat showing.

Pull out your cast iron skillet or a thick-bottomed skillet and pour in the oil. 

Heat the oil to 360 degrees. Fry the steaks until honey-golden on each side. 

Set on a paper-towel-lined plate. 

Pour off some of it but be careful not to pour off any of the crunchy bits. You'll need about 1/4 of a cup of oil left in the bottom of the pan. 

Adjust the heat to medium or medium-low. Scrape the flour mixture leftovers into the pan (there should be about 3 tablespoons left). 

Use a whisk or a fork to incorporate the flour into the oil. 

Keep this whisking while you add the milk in a little at a time. 

It should be thick enough to coat the edges of the pan and your whisk/fork. If it's too thick, just add some more milk and stir. Feel free to add some extra salt and pepper.