Post by April B. on Feb 20, 2003 13:55:32 GMT -6
Chicken Fried Venison Steaks
Flour for dredging
Cooking oil or butter
Garlic salt or garlic powder
Pepper
Parsley
1/2 teaspoon instant coffee
Use round of venison and cut into steaks about 3/4-inch thick.
Remove any fat or membrane, and pound the steaks with a mixture of flour, garlic salt, pepper and parsley.
Heat roughly 1/4 of an inch of oil in a deep frying pan, and brown the steaks on both sides in the hot oil or butter.
Remove the steaks and drain them on paper towels.
Measure the drippings in the pan, and adjust to make about 3 tablespoons. Stir in 3 tablespoons of flour and brown slightly.
Add 1 1/2 cups milk and cook, stirring constantly over a low heat, until thickened.
Add 1/2 teaspoon instant coffee and salt and pepper to taste.
Return the steaks to the gravy and heat through.
Flour for dredging
Cooking oil or butter
Garlic salt or garlic powder
Pepper
Parsley
1/2 teaspoon instant coffee
Use round of venison and cut into steaks about 3/4-inch thick.
Remove any fat or membrane, and pound the steaks with a mixture of flour, garlic salt, pepper and parsley.
Heat roughly 1/4 of an inch of oil in a deep frying pan, and brown the steaks on both sides in the hot oil or butter.
Remove the steaks and drain them on paper towels.
Measure the drippings in the pan, and adjust to make about 3 tablespoons. Stir in 3 tablespoons of flour and brown slightly.
Add 1 1/2 cups milk and cook, stirring constantly over a low heat, until thickened.
Add 1/2 teaspoon instant coffee and salt and pepper to taste.
Return the steaks to the gravy and heat through.
