Country Fried Venison Steak
(from ksox’s recipe box)
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people
Categories: Venison
Ingredients
- 4-8 cube steaks (if you can’t find cube steak, just have your butcher run a few round steaks through the cube machine or take them home and pound them 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 (I like Lawry’s Garlic Salt)
- dash of nutmeg or cayenne pepper
- 3-4 cups milk (evaporated milk, cream, buttermilk, or goats milk is all fine, too)
- 2 eggs, beaten
Directions
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Place eggs in a medium-sized mixing bowl and set aside. On a plate, mix flour, garlic salt, and pepper.
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Now, dredge the steaks in the flour mixture. I mean really coat them.
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Dunk them in the beaten eggs and then dredge again. Be sure you don’t see any meat showing.
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Pull out your cast iron skillet or a thick-bottomed skillet and pour in the oil. Heat the oil to 360 degrees Fahrenheit. The temperature-thing might seem silly but you want a crispy outer shell instead of an oily soppy one. Trust me.
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Fry the steaks until honey-golden on each side. swoon
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Set on a paper-towel-lined plate. Now… for the gravy. The good stuff that whispers sweet nothings to me.
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If there’s a lot of oil in the pan, 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. Now, 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.
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Feel free to add some extra salt and pepper. You won’t hurt my feelings. :)
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Now, serve up those fried steaks with gravy on top. Side dishes are really up to you. You can go with the classics: mashed potatoes, egg noodles, white rice, spaetzle, or grits. I like to mix it up a bit and throw down some orzo or roasted squash. I think orzo and gravy is just a great combination.
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Enjoy!