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4 venison steaks, tenderized
salt and pepper to taste
egg wash (1 egg beaten with 1 Tbsp. milk)
1 1/2 - 2 c. plus 2 Tbsp. flour
2 c. milk
vegetable shortening or bacon drippings
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| Heat a deep-sided skillet on medium-high heat. Add shortening to the skillet until oil is 1 inch deep. Season the steaks with salt and pepper. Take one steak; dip it into the egg wash and then into the 1 1/2 cups of flour. Place it immediately into the oil. Take a second steak and repeat. Only cook two steaks at a time or the oil will cool too quickly. When the first side of the steak is brown turn it and cook the second side. Remove steaks and repeat with last two steaks. To make the gravy, add 2 Tbsp. of the oil from the skillet to a second skillet. Heat the oil on medium heat and add the 2 Tbsp. of flour. Blend the flour and oil in the heated skillet until flour turns slightly brown. Add milk, salt and pepper to the flour mixture and reduce heat to low. Stirring constantly heat until mixture thickens and gravy is formed. |
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