Country Fired Venison Steak

March 6, 2014

One of our favorite fast and easy meals.  CAUTION: Unless you make a lot, there won't be any left overs.... just say'n.

 

WHAT YOU NEED:

 

Go get some of that deer meat out of your ice box. About 32 oz worth cube it.

1 1/2 c, plus 2 tbs all purpose flour

3/4 c vegetable oil

1/2 tsp black pepper

1 1/2 tsp salt

4 c hot water

1 tsp *Seasoning (See below how to make) 

1 tsp The Lawry's Seasoned Salt

1 bunch of green onions

 

*Seasoning - Mix: 1 c salt 1/4 c black pepper 1/4 c garlic powder

 

DIRECTIONS:

 

Combine 1 1/2 c flour and 1/4 tsp of the black pepper. Sprinkle one side of meat with the House Seasoning and the other side with the Seasoned Salt. Dredge the meat in the flour mixture. Heat 1/2 c oil in a heavy skillet over med-high heat, add 1/4 of the venison steaks, and fry until brown, 5-6 min per side. Repeat with the remaining steaks, adding more oil if needed.

 

When all the steaks are cooked, make the gravy: Add 2 tbs of flour to the pan drippings: stir in the remaining 1/4 tsp pepper and the salt. Stir until the flour is medium brown and bubbly. Slowly add the hot water, stirring constantly. Return steaks and bring to a boil: reduce heat and place onions on top of the steaks, cover and simmer for 30 minutes.

 

Be careful now, if you try to eat this with your fingers you're likely to lose one of  'em.  Enjoy!

 

 

 

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