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One of the very first things I learned to cook from my mom was chicken fried steak, but in our household it’s not just beef steak. But deer back strap, which is the most prized piece of meat on the deer. It’s tender and flavorful and leaner than most cuts of beef. In a family of deer hunters we have plenty of deer meat to eat. And still do in fact in most of my dishes calling for ground meat I usually am using my ground deer meat. We’ve gotten so use to it we can’t even tell the difference. But this recipe can be made with beef or deer meat, your choice. But is an easy and yummy down home comfort food. Guaranteed to make the men (and women) folk in your life very happy!
Ingredients: 2 lbs deer back strap, or beef cutlets
Egg wash:2 eggs, 1/2 cup milk, 1 tsp salt, 1/2 tsp pepper, 1/4 tsp garlic powder
Flour mixture: 2 cups flour, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder
Gravy: 1/4 cup pan drippings, 1/4 cup flour, 2 cups milk, salt and pepper to taste
Start off making your egg wash, with two eggs and milk in a bowl
then add in the salt and pepper
and garlic powder
beat with a fork until egg is fully incorporated into milk
Then in a large plastic baggie, add your flour
and spices, salt, pepper and garlic powder, then twist up the top and shake well to fully mix
then add 3-4 pieces of meat in the baggies, twist up the top and shake until all pieces are evenly coated with flour
dredge each side in egg mixture and then back in the flour mixture again (sorry I didn’t get a picture of that step)
Place the coated meat in a large skillet with about 1/2 inch of oil over medium high heat
cook until blood start seeping through, and the bottom is brown and crispy about 2-3 minutes
then flip and cook another 2-3 minutes, repeat these steps until all the meat is cooked
Now for the fun part, making gravy
In the same pan that we cooked the meat, drain off the oil leaving about 1/4 cup of oil and all the pan drippings
then add in 1/4 cup of flour
whisk it around breaking up all the clumps and getting the brown bits off the bottom of the pan
Continue whisking and let it cook for a minute or two, until all bubbly
then add 2 cups of milk, or more if needed
be sure to whisk really well breaking up any clumps and scraping all the bits of the bottom
let cook for a few more minutes until thickened
be sure to taste and see if it needs any seasonings
mine usually does some I add some salt and pepper
Serve on top of your chicken fried steak, and mashed potatoes (if you made them)
Enjoy!! And please go get seconds, you know you want to.
Chicken Fried Steak and Gravy
2 lbs deer or beef cutlets
Egg wash: 2 eggs, 1/2 cup milk (or more if needed), 1 tsp salt, 1/2 tsp pepper, 1/4 tsp garlic powder
Flour mixture: 2 cups flour, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder
Gravy: 1/4 cup pan drippings, 1/4 cup flour, 2 cups milk (or more if needed), salt and pepper to taste
In a small bowl add all the ingredients for the egg wash, beat until eggs are fully incorporated. Then in a large plastic baggie add the ingredients for the flour mixture, close the top and shake well to mix. Then drop 3 pieces of meat into the flour mixture, shake well until all pieces are fully coated, then dredge in egg wash, and then back into flour mixture. In a large skillet add 1/2 inch oil over medium high heat, add meat to oil. Let cook on each side for 3-4 minutes until evenly browned. Repeat with all the meat. Then for the gravy, drain the oil reserving 1/4 cup and pan dripping. over medium low heat add flour, and whisk until fully absorbed by the oil, let cook for a few minutes, and then add milk. Whisking to release the brown bits on the bottom of the skillet, whisk until bubbly and thickened about 2-3 minutes. Taste and add salt and pepper if needed. Serve on top of chicken fried steak.