Venison Country Fried Steaks with Cream Gravy
Try this delicious recipe for your Holiday Feast!
Venison Country Fried Steaks with Cream Gravy (Wildlife Seasonings)
Wildlife Seasonings Kitchen
Rated 5.0 stars by 1 users
Category
Venison
Ingredients
1-1.5 lbs venison steaks, sliced thin and lightly pounded
Kosher salt, for seasoning the meat
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1 tsp. Wildlife Seasonings Venison and Elk Seasoning
2 large eggs, beaten
1/2 cup milk
1 cup all-purpose flour
1 cup panko breadcrumbs
2 teaspoons kosher salt, for breading
Canola oil, peanut oil, olive oil, or other fat for frying
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup heavy cream
1 3/4 cups milk (a little more or less, depending on your preference)
Kosher salt, to taste
Freshly ground black pepper, to taste
For the Venison
For the Gravy
Directions
For the Venison
· Season venison with salt and Baron Spice Wildlife Seasonings Venison and Elk Blend and refrigerate for at least two hours
· Beat eggs and set aside, in a separate bowl combine flour and panko
· Bread the steaks by coating with eggs and then flour/panko mixture
· Place steaks on a wire rack and refrigerate for at least 30 minutes before frying
· Heat 1 ½ inches of oil in a shallow pan to 350F
· Fry breaded steaks in batches until all are complete. Keep warm in a 175 F oven while you make the gravy.
For the Gravy
· Melt butter in a shallow pan over medium heat
· Add flour and thoroughly mix with butter
· Cook flour and butter mixture for 2-3 minutes over medium heat
· Add cold milk and cook till bubbling and thickened
· Add heavy cream and season with salt and pepper to taste
· Serve spooned over venison cutlets
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