The HuntingPA.com Outdoor Community banner
  • Hey Guest, it looks like you haven't made your first post yet. Until you make an introduction thread, the rest of the site is locked to posting. Why not take a few minutes to say hi!
1 - 8 of 8 Posts

·
Banned
Joined
·
26,968 Posts
Salt and pepper your venison steaks, then make an egg wash, dip the venison in flour, then dip it in the egg wash, then back in the flour and fry in about 1/2 inch of oil till done. You can season the flour if you like. You can also make a white gravy by making a rue with the oil left in your pan and flour and add milk, bring up to a simmer till thickened, salt and pepper the gravy and serve over the steaks.
 

·
Registered
Joined
·
2,042 Posts
Here ya go,

Take pieces of steak, remove the silver skin, coat it with floor and then bread crumbs. Deep fry it till it floats, then pour about 1/4" of cream of chicken soup in a pan, place your deep fried steak in there and then cover with soup, bake in the over for 45 minutes at 400 degrees, down right yummy, serve with mashed taters.
 

·
Registered
Joined
·
256 Posts
I use Italian seasoned bread crumbs on the last coat---and here I sit in the cabin with two doe just walking out of the woods into the yard
 

·
Banned
Joined
·
2,383 Posts
sorefoot said:
we do them like John S only we beat them thin with a meat hammer first.makes them cut with a fork tender.leftovers become venison parmesan.
Agreed. Pound 'em thin, and they cut like butter, even when eating older deer. I use Italian Seasoned breadcrumbs. Also, I call it Jaeger Schnitzel, and serve it with egg noodles and red cabbage.
 

·
Registered
Joined
·
154 Posts
ditto on JohnS recipe adding the tenderizing somehow, meat hammer or i've gone to tenderizing fork, works wonders and is outstanding. I just got back from hunting the hill country of Texas and this is the mainfare for many restaurants down there done just like this..Awesome & great eating!!!
 
1 - 8 of 8 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top