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Chicken-Fried Venison Steak

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TasunkaWitko View Drop Down
aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
Status: Offline
Points: 14744
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    Posted: 04 December 2006 at 16:40

Chicken-Fried Venison Steak

        1 to 1-1/2 lbs. boneless venison steaks, about 1/2-inch thick

        1/3 cup milk

        1 egg

        1/3 cup all-purpose flour

        1/2 tsp. salt

        1/8 tsp. pepper

        2 Tbsp. butter or margarine

        2 Tbsp. cooking oil


        1-1/4 cups milk

        2 Tbsp. all-purpose flour

        1/4 tsp. salt

        Dash of pepper

Cut steaks into serving-sized pieces. Pound to 1/4-inch thickness with meat mallet. In 9-inch pie plate, blend 1/3 cup milk and the egg. On a sheet of waxed paper, mix 1/2 cup flour, 1/2 tsp. salt and 1/8 tsp. pepper. Dip steaks in milk mixture, then in flour mixture, turning to coat. Set aside.

In large skillet, melt butter in oil over medium-low heat. Add steaks; brown on both sides over medium-high heat. Fry in two batches if necessary. Remove to heated platter; set aside and keep warm.

In small bowl, blend milk into remaining gravy ingredients. Blend into pan drippings. Cook over medium heat, stirring constantly, until thickened and bubbly. Serve gravy with steaks.

TasunkaWitko - Chinook, Montana

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