Venison Steak and Gravy Recipe

  • 4 venison steaks (4 ounce )
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons Tony Cacheras Cajun Seasoning (less if you do not like it hot)
  • 1 Roll of Ritz Crackers Crushed
  • 4 tablespoons olive oil
  • 2 cups milk
Cut all fat and gristle off the meat, and pound each steak out with a meat tenderizer until they are thin but not tearing.

In a shallow bowl, combine flour, Tony Cacheras Cajun Seasoning and crushed crackers. Press steaks in the flour mixture until evenly coated.

Heat olive oil in a large heavy skillet over medium heat, fry each steak for 5 minutes on each side, or until golden brown.

Place browned steak in a greased 9x13 glass dish.

For gravy, if needed add 1 Tablespoon of olive oil and the remaining flour mixture into the drippings from the steak. Cook flour until lightly brown and add milk. Cook until thickened. If too thick you can add more milk to thin.

Pour gravy over meat in dish and put in 325° oven for 20 minutes.

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