Venison Chicken Fried Steak
4 Venison Tenderloin Steaks, pounded about 3/16th of a inch, and seasoned
1 Sleeve of Crackers, smashed into crumbs, seasoned
½ cup All Purpose Flour, seasoned
2 Eggs, slightly beaten, and seasoned
4 tblspn Tony Chachere’s Creole Seasoning, to season the above ingredients
1/3 cup of Oil, for frying
Salt & Pepper to taste
Using rolling pin or large spoon to smash crackers to crumbs, season cracker crumbs lay out on plate. Beat eggs and season, season flour. Using mallet pound venison to 3/16” thick. Dredge meat into seasoned four, into seasoned egg bath and into seasoned cracker crumbs. Repeat process again, this will give a crispy crust. Place breaded venison in to medium hot oil and cook 4-5 minutes per side or golden brown. Remove meat and place on paper towel to drain. Cover with White Milk Gravy
