Wild In The Kitchen: Country Fried Venison Steaks

Country-Fried Venison Steaks

You’ve got to try this recipe from Beth Strickland, who prepared this dish as part of the Middle Bay Boat Team during a AWF Gulf Coast wild game cook-off.

2 lbs. cubed venison steaks

Whole milk

2 cups all-purpose flour

Seasoning salt

Black pepper to taste

1/4 cup bacon grease

2 cups water

1 cup coffee

1 cup extra-long-grain rice

Soak venison steaks in cold water for several hours, changing the water several times to soak out the blood. Drain steaks well, dip in milk and dredge in 1 cup flour with seasoned salt and pepper already mixed in. Brown in bacon grease in large skillet. Take remaining cup of flour and add to skillet, stirring constantly until desired color is achieved, and then add milk and coffee (mixed) to desired thickness. Put steaks in Crock-Pot, pour gravy over the top and simmer on low. While the venison is simmering, cook the rice. When the rice is done, the venison will be ready. Spoon the venison and gravy over rice. This dish serves six to eight.