3/4 Cup All-Purpose Flour
1 1/4 Teaspoon Salt
1/4 Teaspoon Ground Pepper
1 Pound Venison Steak, sliced 1/2 inch thick
3 Tablespoon Oil (for frying) For the Gravy
2 Tablespoon Butter or pan drippings
2 Tablespoon All-Purpose Flour
1 Cup Milk, warm
Salt & Pepper (to taste)
In a small bowl, mix together the flour, salt, and pepper.
Dust the steaks with some of the flour mixture.
Using a meat mallet, pound them to 1/4 inch thickness, adding more of the flour mixture as needed to keep the meat coated.
* Heat the oil in a large, heavy bottomed skillet over medium heat.
Dredge the pounded steaks once more in the flour to coat well, and fry until golden, roughly 3-5 minutes per side.
Remove the cooked steaks to a paper towel lined plate and place in a warm oven while you continue cooking the remaining steaks.
Make the Gravy Remove the pan from the heat and roughly measure any drippings left in your pan.
Then, add butter to equal 2 Tbsp.
Return the pan to the heat over medium.
Once the butter has melted, add in 2 Tbsp flour.
Stir the flour until well moistened.
Add the warm milk slowly, stirring as you add.
Heat until the gravy has thickened to slightly thinner than your desired consistency.
Taste the gravy and add salt and pepper to taste.