Chicken-Fried Deer Steaks With Cream Gravy
Country Girl 10.18.13
I used to make this recipe sometimes when my mom was coming for a visit. She thought she didn’t like venison – until she tasted this dish! It’s as good or better than country fried beef cubed steak! Spoon the rich gravy over the steaks, along with the accompanying rice, mashed potatoes, or biscuits.
- 1 ½ – 2 pounds deer steaks, ½-inch thick
- Powdered meat tenderizer
- Seasoned salt
- 1 cup buttermilk
Directions: Place steaks on a large sheet of waxed paper. Sprinkle each side with meat tenderizer and seasoned salt. Pound each side with a meat mallet.
Place venison in a shallow dish and cover with buttermilk. Leave in fridge for an hour.
Fill a heavy skillet with ½ inch oil and heat over medium. Remove meat from buttermilk and dredge steaks in flour. Cook until both sides are brown. Drain on paper towels or racks
Cream Gravy: Drain away all but 3 tablespoons oil. Scrape sides and bottom of pan. Stir in ¼ cup all purpose flour. In a small bowl, whisk together 1 cup milk and 1 cup cream. While cooking over medium heat, gradually add milk-cream mixture, while whisking. Season gravy with salt and pepper and cook until thick.