September 30, 2012

Country Fried Venison Steak

By: BuckBirdie23

Ingredients:

1 venison backstrap (cut into 4-5, 1 inch thick cut)
1/2 tbsp black pepper
1/2 tbsp salt
1/2 tbsp Cajun Injector Cajun Shake
1 cup vegetable oil
1 egg
3 cups whole milk
3 tbsp skim milk
1 1/2 cups flour
3 tbsp flour
ground black pepper

Instructions:

Meat: Place 1 cup vegetable oil in skillet. Cut backstrap into 4-5 1 inch thick cutlets. Flatten cutlets with meat mallet until flat. Mix 1/2 tbsp salt, 1/2 tbsp pepper, 1 1/2 cups flour, and 1 tbsp Cajun Injector Cajun Shake in small bowl. Mix 1 egg and 3 tbsp skim milk. Soak steaks in egg and dredge in dry mix. Place cutlets in oil and fry for 3-4 minutes on each side or until golden brown. Sauce: Drain oil out of pan leaving 1/4 cup of oil. Add 3 tbsp flour, cooking for 3-4 minutes whisking constantly. Add 3 cups whole milk, 1/2 cup at a time, cooking for 8-10 minutes whisking constantly. Add ground black pepper to taste. Sauce should be thick enough to coat back of a spoon. If too thick add water to thin out.

Serves 4-5

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Big Game, Deer, Wild Game Recipes, Ingredient Wild

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