Country Fried (Venison) Steak
March 5, 2010|Comments (28)
If you are new to the world of wild game cookin’ then let this recipe be your first effort. It’s a Southern classic because it’s completely, mindblowingly delicious and also easy to make. Not to mention that it is topped with my favorite condiment: gravy.
First for a little history lesson. Country Fried Steak (CFS) has a few other names throughout the U.S. and the world: chicken fried steak, pan fried steak, weiner schnitzel, milanesa, and no doubt a whole lot of others that I don’t know about. The steak itself may be veal cutlets, beef, bear, or venison cube steak (you could use pork or chicken cutlets as well). The true origins of the dish are unknown but a few towns in Texas claim to be its birthplace. Texas doesn’t claim things that aren’t tasty, gorgeous, or worth a lot of money — so you know this stuff is good.
Here’s what you’re going to need:
- 4-8 cube steaks (if you can’t find cube steak, just have your butcher run a few round steaks through the cube machine or take them home and pound them with a meat mallet on both sides)
- 1 cup (or more) olive or vegetable oil
- 1 1/2 to 2 cups all-purpose flour
- 1 teaspoon white pepper or freshly ground black pepper
- 1 teaspoon garlic salt (I like Lawry’s Garlic Salt)
- dash of nutmeg or cayenne pepper
- 3-4 cups milk (evaporated milk, cream, buttermilk, or goats milk is all fine, too)
- 2 eggs, beaten
Now, dredge the steaks in the flour mixture. I mean really coat them.
Feel free to add some extra salt and pepper. You won’t hurt my feelings. :)