Fried Venison
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A home-kitchen version of fried venison, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 2 eggs
- 1 c. milk
- 1 lb. venison steaks or tenderloin (1/2-inch thick)*
- 2 c. flour
- salt
- pepper
- vegetable oil
Method
Mix the eggs and milk together in a shallow dish.
When blended, add the steaks to the mixture.
Cover; place in the fridge for 2 to 3 hours, turning over steaks occasionally.
Add salt and pepper to the flour to taste.
Remove steaks from the milk and egg mixture.
Roll in the flour; cook in oil over medium-high heat.
Turn only once when the first side is brown. When done, dry meat on paper towels, while being careful not to knock off any of the breading.
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