Chicken-fried Venison round steak
Cut round steaks 3/4 inch thick into serving size pieces. if necessary, carefully cut out tough membranes. Pound each piece with steak tenderizer or back of a heavy butcher knife. Season with garlic or onion salt and fresh ground black pepper. Dredge in seasoned flour. Fry in a heavy skillet in 1/4 inch of fairly hot shortning, browning well on both sides. Drain steaks on paper toweling and keep warm. Pour off all but 3 Tlb. of fat. Ad 3 Tlb. flour, heat, stirring until bubbly. Add 1 1/2 cups milk, cook stirring until thickened. Taste and correct seasoning if necessary.
I got this recipe out of the Remington wild game cookbook. I made this and it is very good.