chicken fried venison

E.L. King
Angleton, Texas


Start with good red meat.

Tenderize with a meat mallet or the edge of a small dinner plate.

Dip each tenderized steak in 1-2 large eggs beaten with just a bit of water.

Quickly dredge both sides in flour.

Place in hot skillet (iron is best) in about 1-2" of hot vegetable oil.

Season with seasoned salt and pepper and lower heat to medium.

When outer edge starts to turn a deep golden brown, turn the steak one time only.

Remove and drain on plenty of paper toweling.

Serve with loads of buttery mashed potatoes.