Tried this the other day with some of my son's deer steaks. Great stuff!
2-2 1/2 lbs of game round or back-strap (1/2" thick cuts)
4 small eggs (3 large would probably do)
1/2 cup milk
1 1/2 C. flour
1 t. salt
1/2 t. black pepper
1/2 t. paprika
olive oil
Tenderize your steaks with a mallet, spike tenderizer, or dull heavy knife, per your preference. I pound them quite thin. Season them with salt, pepper, and other preferred spices. These seasonings are separate from those measured above.
Mix salt, pepper and paprika with the flour in a shallow bowl.
Beat eggs and milk together in a shallow bowl.
Add a couple of tablespoons of olive oil to the skillet and bring it up to heat on medium high.
Dip both sides of a steak in the egg/milk mixture, lay both sides to coat in the flour, back to both sides in the egg/milk mixture, and a final coat of the flour mix on both sides. Gently place in the hot oil. It will take only a few minutes to cook each side. Cook to golden brown on each side. You will need to add oil periodically as you cook more steaks, unless you have a skillet large enough to cook them all at once. If your cooking a large batch, keep cooked portions on a rack in the oven at 170-180 degrees, until all steaks are finished.
For gravy, use drippings and add two or three tablespoons of butter. Keep on medium heat and allow butter to melt. Use left over flour mixture (and new flour if needed) and add sparingly until a thick paste. Add a cup or so of milk and mix (a whisk works best). Continue to sparingly add milk, stirring constantly to avoid scalding the milk. Bring the heat up to medium high. Continue to stir. The mixture will start to thicken. If it thickens too much add more milk in small amounts to thin. Making gravy like this for consistency can be hit or miss until you've done it a couple of times.
Serve steaks with mashed potatoes, your veggie of choice (corn is always good) and ladle a good bit of gravy over meat and spuds.
2-2 1/2 lbs of game round or back-strap (1/2" thick cuts)
4 small eggs (3 large would probably do)
1/2 cup milk
1 1/2 C. flour
1 t. salt
1/2 t. black pepper
1/2 t. paprika
olive oil
Tenderize your steaks with a mallet, spike tenderizer, or dull heavy knife, per your preference. I pound them quite thin. Season them with salt, pepper, and other preferred spices. These seasonings are separate from those measured above.
Mix salt, pepper and paprika with the flour in a shallow bowl.
Beat eggs and milk together in a shallow bowl.
Add a couple of tablespoons of olive oil to the skillet and bring it up to heat on medium high.
Dip both sides of a steak in the egg/milk mixture, lay both sides to coat in the flour, back to both sides in the egg/milk mixture, and a final coat of the flour mix on both sides. Gently place in the hot oil. It will take only a few minutes to cook each side. Cook to golden brown on each side. You will need to add oil periodically as you cook more steaks, unless you have a skillet large enough to cook them all at once. If your cooking a large batch, keep cooked portions on a rack in the oven at 170-180 degrees, until all steaks are finished.
For gravy, use drippings and add two or three tablespoons of butter. Keep on medium heat and allow butter to melt. Use left over flour mixture (and new flour if needed) and add sparingly until a thick paste. Add a cup or so of milk and mix (a whisk works best). Continue to sparingly add milk, stirring constantly to avoid scalding the milk. Bring the heat up to medium high. Continue to stir. The mixture will start to thicken. If it thickens too much add more milk in small amounts to thin. Making gravy like this for consistency can be hit or miss until you've done it a couple of times.
Serve steaks with mashed potatoes, your veggie of choice (corn is always good) and ladle a good bit of gravy over meat and spuds.
