Prep Time: 15 minutes
Cook Time: 15 minutes
1 1/2 to 2 pounds cubed venison steak
1 C. milk
2 1/2 C. all-purpose flour
2 tsp. seasoned salt and black pepper to taste
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1/4 tsp. cayenne pepper
Additional salt and pepper to season meat
Vegetable oil for frying
1/3 C. flour
3 T. butter, margarine or pan drippings
1 chicken bouillon cube or base
4 C. milk
1/2 tsp. salt
1/4 tsp. black pepper
What to do:
Tenderize your venison steak with a meat mallet, salt and pepper well.
Whisk eggs and milk in a shallow dish big enough to dip the meat. In another shallow dish stir together seasoned flour and the other seasoning.
Dreg steak into egg mixture then flour, then egg mixture then flour again.
Heat oil 1/4 inch deep in a nonstick skillet or wrought iron pan and pan-fry patties over medium heat until golden and cooked through about 3-5 minutes per side, this time will depend on the thickness of your venison steaks, then drain.
In a pan melt butter, margarine or take the pan drippings from your venison steak and add the flour. Stir on medium heat until slightly browned.
Add salt, pepper and bouillon, stir in milk. Bring to a boil and cook for 2 minutes, stirring constantly.
More milk may be added if gravy is too thick and if it’s too thin add more flour. Can I just say Yummy, Yummy!!!
Serve gravy over steak and mashed potatoes!!!!