Crispy Chicken Fried Venison Steaks Recipe

Beat the egg in a bowl then whisk in 1 cup of milk and the hot pepper sauce. Pound the venison steaks with a meat mallet to 1/4 inch thick and place into the milk mixture. Stir together the cornmeal bread crumbs cornstarch baking soda black pepper and garlic salt in a shallow dish.

Remove the venison steaks from the milk mixture one at a time allowing the excess to run off and press into the bread crumb mixture; set aside. Reserve the remaining bread crumb mixture.

Heat the oil in a large skillet over medium heat. Place as many breaded venison steaks into the pan as will fit without overlapping. Cook until the venison is golden brown on both sides about 3 minutes per side. Remove to drain on a paper towel lined plate and keep warm. Repeat with remaining venison.

Once the venison has finished cooking stir the onions into the hot oil and cook until dark brown about 5 minutes. Pour off and discard the oil remove the onions to a plate and set aside. Stir the reserved bread crumb mixture into the hot skillet and cook for a few seconds until it begins to toast. Stir in the remaining cup of milk and simmer until the milk has thickened about 5 minutes. Pour the gravy over the venison steaks and top with the caramelized onions to serve.