Oh, Deer!! These were fantastic steaks. Tender and tasty. I don't usually measure unless I'm baking but opted to do so with this recipe as it was my first time cooking venison and I didn't want to screw this up. I made a salt water brine and soaked my venison steaks for 4 hours prior to preparing them. I had 4 steaks and barely had enough of the breading mixture for all 4, so there wasn't any left for the gravy. Cooked these in my electric skillet at 325 degrees, 4 minutes per side and didn't crowd the skillet (that lowers the oil's temperature and affects your final outcome) I've never caramelized onions in hot oil, so I skipped that part. I caramelize using the low and slow method. I opted to make a simple bechamel sauce since I had no bread crumbs left. This was loved by the whole family and I tell you....I don't want another plain ol' chicken fried steak. I want mine to be made with venison from now on. Thanks so much for this recipe and for showing my husband that deer meat can be delicious when cooked properly.
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Oh, Deer!! These were fantastic steaks. Tender and tasty. I don't usually measure unless I'm...