Chicken-Fried Venison Steak with Country Style Gravy

Directions

• Country-Fried Venison Steak
• Tenderize the venison steak with a meat mallet or Jaccard-style meat tenderizer. You do not need to pound the steak super thin.
• Generously season the steak with Kosher salt and black pepper.
• In a large bowl, combine 2 cups of milk with 2 eggs, and whisk thoroughly together. Place tenderized and seasoned steak into this mixture. Cover and refrigerate for somewhere between 4 and 12 hours.
• Combine the flour, paprika, onion powder, garlic powder, 1 teaspoon of Kosher salt, and 1 teaspoon of black pepper. Whisk thoroughly together.
• Remove meat from the milk mixture and allow excess liquid to drain off. Place into the flour mixture, and ensure all sides of the meat are completely coated. Press or pat the flour into the meat to make sure it sticks.
• Place the meat back into the milk mixture. Remove and allow excess to drain. Once again, place into the flour mixture and make sure all sides are well coated.
• Fill a deep skillet or Dutch oven with 1 inch of vegetable or canola oil. Heat it over medium-high heat to 350 degrees Fahrenheit.
• Carefully place breaded steak into the hot oil. Allow to cook until it is a rich golden brown, turning halfway through.
• Remove steak from the oil and place on an oven-safe tray or pan. Keep steak warm in the oven while making the gravy.
• Country Gravy
• Carefully pour out all of the cooking oil from the frying step into some other heat-proof container. Then return 1/4 cup of that oil back to the skillet. Turn on burner to medium heat.
• Sprinkle the flour into the oil, and whisk very thoroughly. It should create a semi-thick paste (roux). If too thin, whisk a little bit more flour into it. Let this roux cook for a full minute or two, whisking frequently.
• Begin gradually incorporating the milk, whisking constantly. Adding a little milk at a time will help prevent clumping. Continue whisking in the milk until the gravy consistency is right. I usually add 3 cups to a batch of this size, but it could need a little more if it’s too thick.
• Season to taste with salt and lots of black pepper.
• Spoon over top the fried steak and enjoy!