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Prep Time: 30 Minutes
Yields: 3–4 Servings

Chicken-fried steak is a dish from the American South and Midwest. It consists of a thin, tenderized steak dipped into a milk-egg mixture and seasoned flour, then pan fried. It is usually served with country gravy. This recipe uses venison but any tender cut of meat can be used to create a great fried meat dish. 

1–1½ pounds boneless venison round steak, ½-inch thick
1⅔ cups milk, divided
1 egg
⅓ cup plus 2 tbsps flour, divided
¾ tsp salt, divided
⅛ tsp black pepper
2 tbsps butter
2 tbsps vegetable oil
dash black pepper

Trim meat and cut into serving pieces. Pound meat to ¼-thick with a meat mallet. In a 9-inch pie plate, blend ⅓ cup milk and egg then set aside. On a sheet of waxed paper, mix ⅓ cup flour, ½ teaspoon salt and ⅛ teaspoon pepper. Dip steaks in milk mixture then coat on all sides in seasoned flour. Set the steak aside. In a large skillet, melt butter in oil over medium-high heat, then add steaks and brown on both sides to desired doneness. Remove steak to a warm platter, set aside and keep warm. In a small bowl, mix remaining milk, 2 tablespoons flour, ¼ teaspoon salt and a dash black pepper then blend into pan drippings. Cook over medium heat until thickened and bubbly, stirring constantly. Strain if desired. Serve steaks with the gravy.



















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