Tenderize the venison (or game) steaks with a mallet till they are 1/4" thick. Place in a zip lock bag with 1 c buttermilk and let soak 2 hours and up to 24 hours.
Heat 1/2 c oil in a cast iron pan, or other heavy pan over med hi heat. Whisk egg and 1/2 c milk in shallow bowl. In another bowl, mix 1 1/c flour with salt, pepper and paparika.
Using a fork remove marinated venison steak from buttermilk and dip into flour, coat both sides. Then dip into egg/milk mixture to coat, then coat with flour mixture again.
Fry in hot oil 3-5 mins each side, repeat with other steaks. Keep warm in oven.
For gravy, drain oil leaving one tbs of oil and brown bits. Add 2 tbs bacon grease, over med heat melt grease, add 3 tbs flour and whisk until mixture is smooth, hot and bubbly. Slowly add the remaining milk ( you may need to add more depending on how you like your gravy). Bring to a boil, whisking constantly. Boil for 1 minute, add fresh ground pepper and salt to taste.
Serve over warm CFVS.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (300g)|
|Recipe Makes: 4|
|Calories from Fat: 303 (42%)|
|Amt Per Serving||% DV|
|Total Fat 33.7g||45 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 21.3g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 75.5mg||23 %|
|Sodium 84.3mg||3 %|
|Potassium 224.4mg||6 %|
|Total Carbohydrate 68.3g||20 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 65.5g|
|Protein 36.6g||52 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 725
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