By: BuckBirdie23
Ingredients:
- 1 venison backstrap (cut into 4-5, 1 inch thick cut)
- 1/2 tbsp black pepper
- 1/2 tbsp salt
- 1/2 tbsp Cajun Injector Cajun Shake
- 1 cup vegetable oil
- 1 egg
- 3 cups whole milk
- 3 tbsp skim milk
- 1 1/2 cups flour
- 3 tbsp flour
- ground black pepper
Instructions:
Meat: Place 1 cup vegetable oil in skillet. Cut backstrap into 4-5 1 inch thick cutlets. Flatten cutlets with meat mallet until flat. Mix 1/2 tbsp salt, 1/2 tbsp pepper, 1 1/2 cups flour, and 1 tbsp Cajun Injector Cajun Shake in small bowl. Mix 1 egg and 3 tbsp skim milk. Soak steaks in egg and dredge in dry mix. Place cutlets in oil and fry for 3-4 minutes on each side or until golden brown. Sauce: Drain oil out of pan leaving 1/4 cup of oil. Add 3 tbsp flour, cooking for 3-4 minutes whisking constantly. Add 3 cups whole milk, 1/2 cup at a time, cooking for 8-10 minutes whisking constantly. Add ground black pepper to taste. Sauce should be thick enough to coat back of a spoon. If too thick add water to thin out.
Serves 4-5
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