PREP TIME: 10 min

COOK TIME: 15 min

SERVES: 4

Ingredients: 

1 lb venison roast or backstrap (cut into 4 steaks, about ⅓ lb each, tenderized and pounded to ¼ inch with meat mallet or rolling pin.) 

1½ cups all-purpose flour 

1½ cups buttermilk 

2 eggs 

1 cup vegetable oil 

2 tsp pepper, divided 

2 tsp salt, divided 

2 tsp Tabasco 

½ tsp paprika 

½ tsp onion powder 

½ tsp garlic powder 

½ tsp baking soda 

½ tsp baking powder 

 Venison Fried Steak Preparation: 

In a shallow bowl, whisk together flour, one tsp pepper, one tsp salt, paprika, onion powder, garlic powder, baking soda and baking powder.  

In a separate shallow bowl, whisk together buttermilk, Tabasco and eggs.  

Pat steaks as dry as possible with a paper towel. Season with one tsp of salt and one tsp of pepper. 

Dredge the steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then again in the flour mixture, shaking off excess. 

Place breaded steaks on a sheet pan or metal rack and press any remaining flour mixture into the steaks, making sure they are entirely coated. Let sit for 10 minutes. 

Meanwhile, heat enough vegetable oil to shallow-fry steaks in a heavy skillet or over medium-high (320-340°) heat.  

Place two steaks into the pan at a time and fry for 3 to 4 minutes on each side or until golden brown.  

Remove steaks from pan and drain on paper towels. Serve with sausage gravy (check out my recipe at rmef.bugle.org) on top and either fried eggs, hashbrowns or mashed potatoes and enjoy!  

Sausage Gravy Ingredients: 

1 lb breakfast sausage  

2 cups heavy whipping cream 

1 cup half & half 

4 tbsp flour 

Salt and pepper to taste 

Sausage Gravy Preparation: 

With the same skillet you fried the steaks in, pour the remaining grease into a heat-safe bowl or glass measuring cup and set aside. Do not scrape the skillet clean. Add the sausage and brown, about 5-8 minutes. 

Once the sausage is cooked, sprinkle the flour over the sausage and mix until it becomes well coated. 

Slowly add the heavy cream and half & half to the sausage-flour mixture.  

Continue stirring and bring the gravy to a low simmer. Cook until the gravy is smooth, creamy, thick and coats the back of a spoon. If the gravy gets too thick, add in a little more half & half. Season with salt and pepper to taste. My family likes ours with a bit more pepper.