Number Served: Large Group
35 pounds venison steak
4 dozen eggs
1 quart lemon juice
1 cup Worcestershire Sauce
2 cups all purpose flour
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon garlic salt
3 cups Country Gravy mix
4 pounds fine soda cracker crumbs
1 quart milk
Vegetable cooking oil as needed
Cut venison stakes 1/2 inch thick and then cut into serving pieces.
Pound out venison steaks into cube steaks.
Mix flour, salt, pepper, garlic salt and Country Gravy Mix together.
Dip steak into milk, dredge meat with seasoned flour then dip into egg mixture.
Pour cracker crumbs into pan to form bed of crumbs, then press the egg coated meat into the crumbs turn and press second side into crumbs.
Place venison steaks on wax paper in pan and let set in refrigerator for 1 to 2 hours or freeze (This allows crumbs to bond to the meat).
Remove steaks and fry in hot oil (340-360 degrees F) until brown then turn and fry on other side (internal temperature 140-145 degrees F)
Notes & Variations:
This recipe will serve about 100 people and needs to be significantly reduce for a group of about 4. This recipe is almost identical to Venison Country Fried Steak which was proportioned for 3 to 4 people. It is suggested that you use that recipe but add the ingredients milk and Country Gravy Mix. Other than size, these ingredients are the main differences between the two recipes.
Contributor: Jerry Zeitler, RRGC