Venison Steaks-chicken Fried Style
By Hookemharry


What you need.

Two pounds venison or elk round steaks – cut into serving size

Half cup milk

Two eggs beaten well

One cup flour – more if needed

Salt and pepper to taste

Four tablespoons margarine or butter

Two tablespoons canola oil

 

Gravy

Two cups milk

Four tablespoons flour

Quarter teaspoon black pepper

Half pound small tight button mushrooms – stems removed

Salt to taste

 

What you do.

Put the round steak under plastic wrap and tenderize with a meat mallet. The plastic wrap keeps your kitchen clean while pounding to about a quarter inch thick. Blend the eggs with the milk and then dip the tenderized meat into the eggs and then coat with the flour. Heat the canola oil and butter in a large fry pan. Fry the coated meat and brown on each side. Do not overcook. Should be medium done. Remove from pan and keep warm. Now mix the gravy ingredients of flour, milk and pepper and pour into the fry pan with all the drippings. Stir until gravy starts to thicken and then add the mushrooms. Continue to stir and cook until the gravy reaches the consistency you like. Pour the gravy over the steaks and enjoy. You could steam up some fresh peas and mix some gravy with them. Enjoy!






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