creamed gravy

Preparation-
Cut the steak into serving-sized pieces. Using a meat mallet, pound the pieces to to 1/4" thickness. Blend the milk and egg in a shallow bowl. Combine the flour, salt, and pepper in a separate shallow dish. Dip the tenderized pieces of venison in the milk mixture, then in the flour mixture. Place the coated pieces on a waxed paper lined plate and refrigerate for about 1 hour. In a large skillet, over medium-high heat, fry the coated venison in the oil until it is golden brown on both sides. Drain on a paper towel lined plate, then placed the fried steaks on a heated platter. Cover to keep warm.