Here's a country-fried classic way to make venison round steaks.
Time: 25 min • Prep Time: 10 min • Cook Time: 15 min
Serving Size: Serves 2-4
2 venison round steaks, cut 1/2 inch or less thick
4 tablespoons Wesson oil
1 tablespoon all-purpose flour
1/2 cup onion (finely chopped)
1 cup whole milk
salt and pepper to taste
First tenderize venison round steaks by using a meat tenderizer, or by beating/chopping both sides of the steaks with the sharp edge of a knife. Season the steaks with Worcestershire sauce and salt and pepper. Next dredge the steaks in flour. Heat up the vegetable oil in a heavy skillet and quickly fry steaks on both sides. Make sure you do not overcook them.
Remove the steaks and place them on a warm serving platter. Brown the onions in the pan drippings, then mix in the 1 tbsp. flower with the cup of mil and add it to the onions in the pan to make a gravy. Add in more milk or flour to reach the desired consistency. Salt and pepper to taste and pour the gravy of the steaks to serve.
To make tenderizing easy, check out the full selection of meat tenderizer tools from LEM.
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