Deer Hunting

YUM! Chicken Fried Venison Steaks

Venison worked sooo well in this recipe. Give it a try! Servings: 4-6 Prep Time: 30 minutes Cook Time: 30 minutes Ingredients: - 2 lbs. venison roast, trimmed of all silver skin and fat - kosher salt, to taste - freshly ground black pepper, to taste - 1 cup all-purpose flour - 3 whole eggs, beaten - 1/4 cup vegetable oil - 2 cups chicken broth - 1/2 cup whole milk - 1/2 tsp. of fresh thyme leaves, or 1/4 tsp. dried For step-by-step photos, please visit our recipe blog: http://foodforhunters.blogspot.com/2012/01/chicken-fried-venison-steak.h... 1. Slice roast into 1/2 inch pieces, against the grain. Salt and pepper both sides. 2. Lay a sheet of plastic wrap on a flat surface. Lay venison on plastic wrap, leaving 1 inch spaces in between. Lay another piece of plastic wrap on top. With a mallet, or anything heavy and flat, pound meat into 1/4 inch thick steaks. 3. Set up your dredging station: one dish with beaten egg and the other with flour.Dredge the meat in flour, egg, flour, egg and flour again. 4. Lay pieces of dredged venison on a dish, and let it rest for 10-15 minutes. 5. Heat 1/4 cup vegetable oil in a 12-inch skillet over medium-high heat. When the oil starts to shimmer, fry steaks until golden, about 3-4 minutes each side. Cook in batches and don't crowd the pan. Place steaks on a wire rack set on a cookie sheet. Place in a 250 degree oven to keep warm. 6. Discard any large chunks of flour that might've fallen off steaks. Whisk 3 tbs. of flour into the remaining oil. Cook flour for 2 minutes, stirring constantly. 7. Stir in chicken broth, de-glazing the pan and making sure to break up all lumps of flour. Whisk until gravy comes to a boil and begins to thicken. 8. Add milk and thyme and whisk until gravy is thick enough to coat the back of a spoon. About 5-10 minutes. Season with salt and pepper, to taste. Drizzle gravy over steaks. This is a really good recipe. Enjoy!