chicken fried venison steaks

Ingredients

• Servings: 4
• 1 egg
• 1 cup whole milk
• 2 tablespoons hot pepper sauce
• 2 pounds 1/2 inch thick venison steaks
• 1/2 cup cornmeal
• 1/2 cup seasoned bread crumbs
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon ground black pepper
• 1 teaspoon garlic salt
• 1 cup vegetable oil for frying
• 1 onion, sliced
• 1 cup whole milk

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• beat the egg in a bowl, then whisk in 1 cup of milk and the hot pepper sauce. pound the venison steaks with a meat mallet to 1/4 inch thick, and place into the milk mixture. stir together the cornmeal, bread crumbs, cornstarch, baking soda, black pepper, and garlic salt in a shallow dish.
• remove the venison steaks from the milk mixture one at a time, allowing the excess to run off, and press into the bread crumb mixture; set aside. reserve the remaining bread crumb mixture.
• heat the oil in a large skillet over medium heat. place as many breaded venison steaks into the pan as will fit without overlapping. cook until the venison is golden brown on both sides, about 3 minutes per side. remove to drain on a paper towel lined plate and keep warm. repeat with remaining venison.
• once the venison has finished cooking, stir the onions into the hot oil, and cook until dark brown, about 5 minutes. pour off and discard the oil, remove the onions to a plate and set aside. stir the reserved bread crumb mixture into the hot skillet, and cook for a few seconds until it begins to toast. stir in the remaining cup of milk, and simmer until the milk has thickened, about 5 minutes. pour the gravy over the venison steaks and top with the caramelized onions to serve.