Country-Fried Deer Steak

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   If the deer steaks are thicker than 1.5cm (0.5 inch), place them between two sheets of plastic wrap and gently pound them to an even thickness with a meat mallet or heavy pan.

   Ca. 3 min.

   Kokkens note: Even thickness ensures the steaks cook evenly and quickly.

2. 2

   Set up a dredging station with three shallow dishes. In the first dish, combine the all-purpose flour, salt, black pepper, garlic powder, and onion powder, and mix well.

   Ca. 2 min.

3. 3

   In the second dish, whisk together the egg and milk to create an egg wash.

   Ca. 1 min.

   Kokkens note: Whisk until no streaks of yolk are visible for a uniform coating.

4. 4

   Working with one steak at a time, dredge it in the seasoned flour, shaking off any excess.

   Ca. 2 min.

5. 5

   Dip the floured steak into the egg wash, allowing any excess to drip off.

   Ca. 1 min.

6. 6

   Return the steak to the flour mixture for a second coating, pressing gently to ensure the flour adheres.

   Ca. 1 min.

   Kokkens note: A double dredge creates an extra-crispy crust.

7. 7

   Set the coated steaks on a plate or wire rack and repeat with the remaining meat.

   Ca. 2 min.

8. 8

   Add the vegetable oil and butter to a large, heavy-bottomed skillet and heat over medium-high heat until the butter is melted and sizzling.

   Ca. 3 min.

   Kokkens note: A cast-iron skillet works best for retaining and distributing heat.

9. 9

   Carefully place two steaks in the hot skillet, being careful not to overcrowd the pan.

   Ca. 1 min.

   Kokkens note: Overcrowding will lower the oil temperature and result in a soggy crust.

10. 10

    Fry for 3-4 minutes on the first side until golden brown and crisp, then flip and cook for another 3-4 minutes on the other side.

    Ca. 8 min.

    Kokkens note: Adjust heat as needed to prevent the crust from burning before the meat is cooked.

11. 11

    Remove the cooked steaks from the skillet and transfer them to a wire rack to rest. Repeat the frying process with the remaining steaks.

    Ca. 2 min.

    Kokkens note: Resting on a wire rack instead of a plate keeps the bottom crust from getting soggy.

12. 12

    Let the steaks rest for at least 5 minutes before serving to allow the juices to redistribute.

    Ca. 5 min.