| | Directions | | Cut into 1/2 inch sized steaks. Sprinkle with 1/4 tsp. salt & pepper. With a meat mallet pound each steak 1/8 - 1/4 inch thick. Set aside. Divide ingredients as listed. Combine 1 cup flour, baking powder, 1 tsp. salt & 1/2 tsp. pepper in a shallow bowl. In a separate bowl whisk together 3/4 cup milk, eggs, and hot sauce. Dredge steaks in cracker crumb mix then dip in milk mixture and dredge again in cracker crumb mix. Pour oil into a 12 inch cast iron skillet and heat to 360° (Do not use a non-stick pan). Fry steaks 4-5 minutes on one side, then turn over and fry 4-5 minutes. Both sides should be golden brown. It's time to turn the steaks when you see juices oozing out the top. Remove to a wire rack on a jelly roll pan. Keep steaks warm in a 225° oven. Carefully drain oil, reserving cooked bits and 1 T. drippings in the skillet. Whisk together remaining 1/4 cup flour, 1 tsp. salt, 1 tsp. pepper, & 4 cups milk. Pour mixture into the reserved dripping in the skillet, cook over medium-high heat. Whisking constantly 10-12 minutes or until thickened. Serve gravy over steaks, or you can boil noodles, rice or potatoes and serve gravy over that. |
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| Ingredients | | - |  | 1 1/2 pounds venison steaks |
| - | | 1/4 teaspoon pepper |
| - | | 1 1/4 cups flour (divided) |
| - | | 2 teaspoons salt (divided) |
| - | | 4 3/4 cups milk (divided) |
| - | | dash of Tabasco sauce |
| - | | 1/4 teaspoon salt |
| - | | 1 sleeve saltines, crushed fine |
| - | | 1/2 teaspoon baking powder |
| - | | 1 1/2 teaspoons pepper (divided) |
| - | | 2 eggs (Large) |
| - | | 1 1/2 cups peanut oil, NO Substitutions |
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