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Jan 25, 2018

"V" is for Venison

One of Mr. Cowboy's buddies gave us some deer steaks last month & I decided to make a meal of it. The steaks were about an inch thick which is too thick for our taste, so I got the old mallet out & pounded to a nice very thin 1/2 inch or less. 
The following is what happened next:
  • 3 beaten eggs
  • 2 to 3 cups flour
  • 1/4 cup Corn Starch
  • 1 cup of oil in a large skillet 
Lightly season the venison.
Also add seasoning to the flour/ Corn Starch mixture
Begin to heat oil on medium heat. As oil is heating, dip portions of venison in flour then in egg wash & back into flour. 
Carefully place in skillet. After a couple of minutes turn over to fry on other side.
Venison should be golden brown on both sides. Because the steaks are so thin, the frying process won't take long. So what am I saying? Frying time may vary.
Drain steaks on cookie rack to keep crispy. 
I serve these steaks with mash potatoes & gravy & a green salad or rice & seasoned green beans but any of your favorite veggies or salads will do the trick as well


diane said...

Sounds good Rhonda. This is the second time I've heard of flour/cornstarch mixture. The first being about 2 hours ago reading the daily paper and saw a recipe that interested me. Will have to try it.

Needled Mom said...

That's how I do pork chops. The venison looks delicious.

A Left-Handed Quilter said...

That looks yummy! I love your tip to - "Drain steaks on cookie rack to keep crispy." - I never thought of that - how simple - and clever - thanks!

Have you ever used "Panko"? It's a coarse Japanese "bread crumb" that makes a nice/crispy coating on fried stuff. I make my own "chicken nuggets" by cutting some chicken breasts into cubes - coating the pieces with flour (or your flour/cornstarch mixture which I really must try next time) - then dipping them in an egg wash - then into the Panko - and then into the skillet. Fry them until they're golden brown - Yummy! - ;))


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