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Chicken-Fried Venison

Guest Author - Sandy Moyer

Chicken-Fried Venison

  • 1 to 1-1/2 lbs. boneless vension steak, about 1/2" thick
  • 1/3 cup milk
  • 1 egg
  • 1/3 cup flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 4 T. canola oil

    creamed gravy

  • 1-1/4 cups milk
  • 2 T. flour
  • 1/4 tsp. salt
  • dash pf pepper

    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.

    To prepare the gravy -
    Blend the milk, flour, salt and pepper together in a small bowl. Stir the mixture into the pan drippings. Cook over medium high heat until thickened, stirring constantly. Pour the gravy over the fried steaks before serving .


  • Butchering Deer:
    The Complete Manual of Field Dressing, Skinning, Aging, and Butchering Deer at Home

    In Butchering Deer, John Weiss shows how to make the necessary jobs of field dressing, skinning, and butchering deer easy and fun. Weiss covers it all: selecting the right deer for the best-tasting venison, simple techniques for field dressing, as well as various methods for taking a deer out of the woods with minimal stress. The easy-to-follow text is highlighted with step-by-step instructions, 140 photos, illustrations, and recipes.
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    Content copyright © 2014 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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