I made this chicken-fried venison with stuff I had in the cupboard and fresh venison. My husband and children loved it. Serve with mashed potatoes and gravy — I used brown gravy, but country gravy can be used for a milder taste.
Ingredients
- seasoned dry bread crumbs: 2 cups
- all-purpose flour: 0.5 cup
- salt and black pepper: (to taste)
- eggs: 2 piece
- milk: 2 Tbsp
- venison loin steaks, pounded to 1/4-inch thick: 4 piece (6 ounce)
- vegetable oil: 0.5 cup
Metric Conversion
Stages of cooking
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Combine bread crumbs, flour, salt, and pepper in a 1-gallon resealable plastic bag. Beat eggs and milk together in a shallow bowl.
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Dip each steak into the egg mixture, then place into the plastic bag and shake to coat with crumbs.
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Heat oil in a skillet over medium heat. Add steaks and fry, turning once, until both sides are golden brown, 6 to 8 minutes per side.
