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Old 07-08-2006, 06:09 AM   #11
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The way you make chicken-fried steak is very similar to my method, auntdot. I always season it with white pepper, and you're spot-on about giving the coat of flour time to set.

I've never used egg in this dish, but I can see how it'd work. I make the milk gravy with it because that's the way most of the people I cook this for used to have it, most are from the lower Midwestern states.
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Old 07-10-2006, 07:11 PM   #12
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When I make chicken fried steak it is with venison its just as good I also make a ton of it, let the cutlets cool and freeze.Then all I hafto do is pull a few steaks thaw a few minutes and heat in a 350 degree oven for around 15-20 minutes it is still really good that way and convienent.The steaks also make a great sandwich cold steaks,tomatoes,lettuce maybe a little sliced onion and mayo on some nice bread.Yummy!
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Old 07-10-2006, 07:24 PM   #13
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Quote:
Originally Posted by jpmcgrew
When I make chicken fried steak it is with venison its just as good I also make a ton of it, let the cutlets cool and freeze.Then all I hafto do is pull a few steaks thaw a few minutes and heat in a 350 degree oven for around 15-20 minutes it is still really good that way and convienent.The steaks also make a great sandwich cold steaks,tomatoes,lettuce maybe a little sliced onion and mayo on some nice bread.Yummy!
Wow! So glad to hear about that. We have mucho venison in the freezer, all loins and hams, all young tender does. The loins would be great for this.
Question: do you do any special marinade, or just pound with a meat mallet?
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Old 07-10-2006, 07:26 PM   #14
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Pillsbury gravy

Constance, are you still looking for pillsbury gravy?
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Old 07-10-2006, 07:28 PM   #15
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How nice of you to remember, Linscher. I actually ordered a whole case of it online, so we have enought to last for a while.
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Old 07-10-2006, 07:32 PM   #16
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Constance,we get them from the meat processor people already tenderized so just cook the venison the same way you would beef no difference in seasoning.They just need to be cubed or what ever they do to the beef. I think you will be really pleased with the results.Also cheaper and better health wise as venison to me is organic or natural.So yes just pound the daylights out of it and cook away.
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Old 07-10-2006, 07:45 PM   #17
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Well, I don't know about cheaper, as DH hunts. After you consider what it costs for the guns, license, permits, clothing, boots, etc, it's probably pretty pricey.
But it's definately healthy...very lean, with no growth hormones or antibiotics added.
When my arthritis starts getting me down, I cut out the pork and beef, and stick with poultry, fish and venison. It makes such a difference, I should eat that way all the time. But you know how it is...gotta have a ribeye, porkchop, or burger now and then.
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Old 10-10-2006, 08:03 AM   #18
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sorry to Bump this thread again, But...

my wife bought several thin (about 1cm) Frying steaks, now I know these can be tough if overcooked or handled too much, I don`t want to use the meat tenderiser powder (Papaya extract) as it changes the taste of the meat IMO.

I`de Like to do something similar that mentioned in here, but cut into strips and serve with a sweet/sour dip.

I want it also to be Chinese style in flavour, so plentt ginger 5 spice etc...

is this Totaly the wrong sort of meat to use? or is there a way I can marinade this that will tenderise it first?
I will be cutting the strips on the bias.

Thnx :)
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Old 12-03-2006, 09:28 PM   #19
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Quote:
Originally Posted by Skits-O-phreniC
I use saltine crackers with flour, then dip into eggs mixed with milk. Fry until done, simple and tastes GREAT! then add flour milk salt and pepper for gravy.
That works great, I promise. Bout to add that to my standard recipe, I still season the breading a little bit.

Sometimes I make cream gravy and sometimes I make pan gravy.

Edit: I saw somebody else mentioning letting the steaks once they've been coated set for a little while, I endorse this idea.
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