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Ingredientes
- 1 1/2 lb Venison backstrap - (to 2 lbs) cut into steaks
- 2 c. Lowfat milk
- 2 x Garlic cloves chopped
- 1 Tbsp. Red pepper
- 1 1/2 Tbsp. Black pepper
- 2 tsp Salt
- 1 x Egg
- 1 c. Flour
Direcciones
- Marinate the venison steaks in the lowfat milk, garlic and about half the red pepper, black pepper and salt for at least six hrs. When ready to cook, add in the egg to the mix. In a large bowl, mix the remaining salt and pepper in with the flour.
- Heat about 1/4- to 1/2-inch of oil, preferably in a cast-iron skillet, till almost smoking. Shake the lowfat milk off the steaks and dredge them in the flour. Be sure to coat them well. Then drop them one or possibly two at a time into the oil and cook quickly, 2 to 3 min per side, till golden brown-brown.
- Comments: As a child, I always thought the idea of chicken-fried steak rather humorous: Perhaps it was the image of a chicken standing over an iron skillet, pecking at a flank steak, or possibly perhaps it was just the descriptively round-about name. Regardless, it's a wonderful and time-honored method for cooking venison.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 691g | |
| Calories 758 | |
| Calories from Fat 94 | 12% |
| Total Fat 10.69g | 13% |
| Saturated Fat 4.74g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 211mg | 70% |
| Sodium 4935mg | 206% |
| Potassium 1084mg | 31% |
| Total Carbs 128.48g | 34% |
| Dietary Fiber 6.2g | 21% |
| Sugars 26.49g | 18% |
| Protein 36.35g | 58% |
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