How should i cook this deer stakes?!
Answers: just trying to find a good recipe to cook deer stakes
CHICKEN FRIED DEER STEAKS
1 to 1 1/2 lbs. boneless deer round steak, about 1/2-inch thick
1/3 c. milk
1 egg
1/2 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
2 tbsp. vegetable oil
GRAVY:
1 1/4 c. milk
2 tbsp. all-purpose flour
1/4 tsp. salt
Dash of pepper
Trim meat; cut into serving sized pieces. Pound to 1/4 inch thickness, with meat mallet. In 9-inch pie plate, blend 1/3 cup milk and the egg. On a sheet of wax paper, mix 1/3 cup of flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Dip steaks in milk mixture then in flour mixture, turning to coat, set aside.
In a large skillet, melt butter in oil over medium-low heat. Add steaks, brown on both sides over medium-high heat. Fry in 2 batches if necessary. Remove to heated platter. Set aside and keep warm. In a small bowl, blend milk into remaining gravy ingredients. Blend into pan drippings. Cook over medium heat, stirring constantly, until thickens and bubbles. Strain if desired. Serve gravy with steaks. Makes 3 to 4 servings.
DEER SWISS STEAK
2 lbs. (approximately) lean elk or deer steak, tenderized
2 med. onions, sliced
1/4 to 1/2 c. butter
1 c. water or more if necessary
2 beef bouillon cubes
Dash of garlic powder
Flour
Black pepper
1 can cream of mushroom soup
2 tsp. sugar
1 tsp. Kitchen Bouquet brown and season sauce
Tenderize (cube) meat with hand tool, cut into pieces about 3 x 3 inches, place, shake in plastic bag with flour, black pepper until coated, brown in nonstick fry pan with butter and sliced onions. When brown add water with dissolved beef bouillon cubes, dash of garlic powder (to taste(, 2 teaspoons sugar, simmer until tender. Checking often to see if more water is needed. When tender stir in soup and Kitchen Bouquet seasoning sauce, mixing well.
As with many recipes season to your own taste.
deer steak? lol i dont know man!
Rub a capful (not cupfull) of vinegar onto meat (you won't taste it, but it will take the wild out). Garlic Salt/Pepper the meat. Dredge in flour and fry in a few Tbs heated oil turning until done in middle (no more blood rising to top on either side). Start out with medium high heat, lowering a little bit each time you turn it over.
Serve with mash potatoes and peas (or your choice).