December 30, 2009
- 2 pounds (4 pieces) venison steak
- 1 beaten egg
- ¼ teaspoon garlic salt
- ¼ teaspoon onion salt
- ½ cup flour
- Cooking oil
Trim all fat from steaks and cut any visible membrane in meat to prevent curling during frying. Tenderize and dip each piece in egg, then in a mixture of garlic salt, onion salt and flour. Sprinkle with salt and pepper to taste and fry in cooking oil until done. Serves 4.
Recipe courtesy of Jim Zumbo's Amazing Venison Recipes cookbook. For more information visit http://www.jimzumbo.com
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