Chicken Fried Venison Steaks

Ingredients
2 lbs South Texas Antelope Cutlets, 4 or 6 oz
(Also works well with Wild Boar Cutlets)
2 cups flour
2 cups buttermilk
Salt & pepper
Vegetable oil or shortening, for frying

In a deep heavy skillet add oil/shortening to a depth of about 2 inches. Heat oil to 350 F. Lightly season flour with salt and pepper. Dip the cutlets in buttermilk and then dredge in flour. Repeat this process again. Working in small batches cook cutlets in oil, turning once, until brown (4-5 minutes total). Transfer to baking sheet lined with paper towels to drain. The cooked steaks can be kept warm in a 200 F oven while remaining steaks are cooked and cream gravy is prepared.

Cream Gravy
Pan drippings
4 Tbsp flour
2 cups milk
Salt & pepper

Pour off all but 4 tablespoons of drippings from the pan. Be sure to leave all the crunchy little particles in the pan! Add an equal amount of flour and stir while browning over medium high heat. Continue cooking slowly and stirring while adding milk. (TIP: It’s much easier to thin the gravy by adding more milk than it is to thicken the sauce by adding more flour. So add milk slowly until desired consistency is reached.) Season with salt and pepper to taste.

Serves 4.

Broken Arrow Ranch Cookbook