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Category : The Four Legged
Region : Southeast ~ Prairie
Rating : 5
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Chicken Fried Venison
Contributor : Added by Administrator
Tribal Affiliation : Cherokee, Choctaw & Chickasaw - Texas and Oklahoma
Orgin of Recipe : Offered by Justine Miller Crane .. who learned this from My grandmother, who was half Chickasaw and half German
Type of Dish : Today's Native Dishes
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Ingredients
- 2 or 3 teaspoons pepper (I know it’s a lot, but it’s what makes this so good!)
- Salt to taste
- 1 1/2 cups flour
- Four or five hand-sized venison steaks
- 2 eggs
- 1 cup milk
- 1 cup vegetable oil
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Directions
Heat oil in an iron skillet on medium heat setting.
Tenderize the venison steaks with the open end of an empty glass soda bottle. Note: This could be dangerous, so if you’d prefer, it’s ok to use a regular meat tenderizing tool.
When the meat’s been tenderized to about twice its starting size it’s ready to dredge.
Beat the eggs and milk together, add some of the salt to this and maybe teaspoon of the pepper.
To the flour add the remaining salt and pepper. Start dredging!
First dip each steak in the egg/milk mixture, then into the flour, then back in the egg/milk mixture, back to the flour and then before the whole mess slides off your steak, gently lay it in the heated oil and watch it go.
When blood seeps through the uncooked side, it’s time to turn it over. Cook until golden brown and crispy.
Note: Chicken fried venison is by far the best chicken fried anything (including chicken)
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