Step1
When hunters take their deer to a game processing butcher they often ask for "steaks" and the butcher obliges and cuts them steak sized. This is not the best way to cook venison since it does not have the properties, fat content or grain of a beef steak. Instead you want very thin slices of meant that you lightly dip in flour and fry.
Step2
If you are cooking the backstrap or tenderloin, cut it across the grain in quarter inch thick or less mini steaks. Use a tenderizing hammer and pound them a couple of times on each side on a cutting board.
Step3
Season a bowl of flour with salt and pepper and dip your small, tenderized cultlets in milk and then the flour mixture. Set aside until you have enough to fill a skillet.
Heat up a skillet with cooking oil at least a quarter inch full.
When a pinch of flour dropped into the hot oil sizzles it is time to drop in your cutlets.
After you have fried all the meat you are going to cook, pour off half the oil and use the remainder to make gravy. Let it cool, then add in milk and flour, and let simmer. Use a fork to work out the lumps.
Serve your fried venison with buttermilk biscuits and the gravy.
You'll never go back to eating venison the old way again.
Remember to tell your game processor to slice your vension cutlets very thin. If you are processing your own game, debone cuts such as the ham until you have separated each muscle and then cut them across the grain. It is time consuming but produces more edible cuts of meat than trying to cut it like beef steak.
Thin cuts of venison are also more suitable for stir frying as well.
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