Venison Country Fried Steaks with Cream Gravy

Venison Country Fried Steaks with Cream Gravy

• Venison
• Wild Game

Recipe by Wildlife Seasonings Kitchen

Crispy, golden-brown breaded venison steaks served with a rich homemade cream gravy.

Ingredients

For the Venison

• 1-1.5 lbs venison steaks, sliced thin and lightly pounded
• Kosher salt, for seasoning the meat
• 1 tsp. Wildlife Seasonings Venison and Elk Seasoning Add to Cart
• 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

For the Gravy

• 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 preference)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Directions

For the Venison

1. Season venison with salt and the Venison and Elk Blend and refrigerate for at least two hours.
2. Beat the eggs and set aside; in a separate bowl combine the flour and panko.
3. Bread the steaks by coating with egg and then the flour/panko mixture.
4. Place steaks on a wire rack and refrigerate for at least 30 minutes before frying.
5. Heat 1 1/2 inches of oil in a shallow pan to 350°F.
6. Fry the breaded steaks in batches until all are complete. Keep warm in a 175°F oven while you make the gravy.

For the Gravy

1. Melt the butter in a shallow pan over medium heat.
2. Add the flour and thoroughly mix with the butter.
3. Cook the flour and butter mixture for 2-3 minutes over medium heat.
4. Add the cold milk and cook until bubbling and thickened.
5. Add the heavy cream and season with salt and pepper to taste.
6. Serve spooned over the venison cutlets.

A dark lager or malty brown ale pairs nicely with the richness of the gravy.