Chicken Fried Venison

(the Ultimate Comfort Food)

"It is so difficult to serve a modest helping of chicken fried anything. Some meals demand full bellies at the end and a suitable challenge, such as watching a football game while a fire warms the room, or a similarly strenuous activity." (Virginia Wildlife: Ken & Maria Perrotte)

Ingredients (serves 2-4):

• 1 pound boneless venison cut into 1/2-inch slices (we like to use round roast and butterfly the smaller pieces)
• 1/4 cup milk
• 1 egg or 1/4 cup egg substitute
• 1/4 to 1/2 teaspoon salt, depending on your taste
• 1/4 teaspoon pepper
• 1/3 to 1/2 cup all-purpose flour
• 3 tablespoons butter
• 3 tablespoons canola or vegetable oil

Gravy:

• 1-1/2 cup whole milk
• 2 rounded tablespoons flour
• salt & pepper to taste

Directions:

1. Run the venison pieces through the tenderizer (see note below) or pound with a meat mallet until it's uniformly about 1/4 inch thick. It may take a few trips through to reach desired thickness.
2. Mix the egg and milk and soak meat in the mixture while combining the flour, salt, and pepper on a paper plate or cutting board.
3. Lift meat pieces from the egg mixture and let excess drip off.
4. Dredge in flour, coating well.
5. Melt butter or oil in a large skillet over medium heat.
6. Add the meat and brown on both sides.
7. Remove the meat and keep warm while making the gravy.
8. Blend the gravy ingredients well and add to pan drippings.
9. Stir or whisk over medium heat until thickened.
10. Spoon gravy over meat and potatoes, if desired, when serving.

Note: Several years ago, we discovered Mr. Tenderizer, a simple, inexpensive gadget that makes it easy to tenderize meat. It assembles quickly, works well, and is easy to clean. It is made of plastic and not designed for heavy, prolonged work, but in those few times a year when a recipe calls for pounding or tenderizing thin cuts of meat or poultry, we've enjoyed the quality of its results. Of course, other commercial products are available or there is the meat mallet option.