Directions
- 1Lightly season the venison steaks with Meat Church Holy Cow seasoning.
- 2In a bowl, whisk together 3 eggs and a can of Fort Worth craft beer.
- 3In another bowl, place 1 cup of Meat Church Chicken Fried breading.
- 4Heat peanut oil in a pot to 350°F.
- 5Dredge each venison steak in the seasoned flour, then dip in the egg wash, and dredge again in the seasoned flour.
- 6Fry the steaks in the hot peanut oil until golden brown.
- 7Remove the fried steaks and place them on a baking sheet to keep warm in a 165°F Traeger or 175°F oven.
- 8To make the cracked pepper gravy: melt half a stick of butter, then whisk in 5 tbsp of flour. Cook for a couple of minutes.
- 9Whisk in 2 1/2 cups of milk and 1 tsp of blanco. Add freshly cracked pepper to taste.
- 10Serve the chicken fried venison steaks over mashed potatoes, topped with cracked pepper gravy.
Ingredients
- 2 pieces venison round steak
- 1 tsp Meat Church Holy Cow seasoning
- 3 pieces eggs
- 1 can Fort Worth craft beer
- 1 cup Meat Church Chicken Fried breading
- 4 cups peanut oil
- 0.5 stick butter
- 5 tbsp flour
- 2.5 cups milk
- 1 tsp blanco
- 1 tsp freshly cracked pepper
Equipment
knifemeat tenderizerbowlswhisksmall potstovetongsbaking sheetthermometer
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