TEXAS NEIGHBORS | WINTER 2019 Ingredients 1 lb. deer steaks, tenderized (tenderloin or backstrap) 1-1/2 cups whole milk 1-1/2 cups all purpose flour 1 egg vegetable oil seasoning to taste Instructions • Place the tenderized deer steaks in a large container and cover with one cup of milk. Cover and place in refrigerator for four hours. • Prepare an egg wash by combining the egg with the remaining milk in a flat dish with high sides. Set aside. • Prepare the flour mixture by combining the flour with seasonings. Place in a flat dish with high sides. • Dredge steak in flour mixture on both sides. • Remove steak from flour and move into the egg wash, coating both sides. • Return steak to the flour mixture and coat both sides again. • Place steak in heated vegetable oil over medium high heat. • Fry until golden brown on both sides, flipping once during cooking. • Set cooked meat aside to rest for five to ten minutes. • For medium to medium-well steaks, cook to 145-160 degrees Fahrenheit. Prep time: 4 hours, 15 minutes Cook time: 25 minutes Number of servings: 4 WWW.TEXASFARMBUREAU.ORG