CHICKEN FRIED STEAK (NO, WAIT THAT'S DEER FRIED STEAK)
When we cut our deer loins up for steaks, we cube them with a machine. So, actually it is tenderized twice, where the pattern on meat is cubed. I got tired of just the same old thing ,so I thought, why not try this? Glad I did.
Provided by Peggi Anne Tebben
Categories Steaks and Chops
Time 25m
Number Of Ingredients 5
Steps:
- 1. Beat together the egg & milk. Set aside.
- 2. Lay meat, a few pieces at a time, on counter. Take a small cast iron skillet, or other skillet that is not rounded on bottom, & with the bottom edge of the pan, slightly flatten the meat. So, if the meat was 1/2" thick to start with, flatten to about 1/4".
- 3. Place the deer steak in egg mixture.
- 4. Place the flour in sorta deep bowl to prevent a mess.
- 5. Remove the meat from mix, one piece at a time, & shake off excess liquid & place in flour mixture. With hands, cover both sides of meat with flour & press it onto it. Shake off excess & place on a piece of wax paper. Repeat with all pieces of meat. Do not stack.
- 6. Heat 1/4" canola oil in cast iron skillet or whatever you fry in. Heat on med-high heat.
- 7. As you place the meat in the fryer, re-dip in your flour first & shake off excess.
- 8. Place in hot oil & fry until golden brown on one side, flip & repeat on other side.
- 9. Drain on paper towels. Salt & pepper on top. Serve hot with mashed potatoes & white gravy.
- 10. This has absolutely no deer taste. It tastes just like the normally chicken fried steak without the gristle & added fat.
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