Chicken Fried Venison Steak

If you like comfort food then you will love this recipe.  I like to serve it with mashed potatoes and seasoned green beans.  This should make about four good size servings.

1 egg
2 cup whole milk, divided
2 tablespoons hot pepper sauce
2 pounds 1/2 inch thick venison steaks
1/2 cup cornmeal
1/2 cup seasoned bread crumbs
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon  black pepper
1 teaspoon garlic salt
1 cup vegetable oil
1 large onion, sliced

Pound the venison steaks with a  mallet to approximately 1/4 inch thick, set aside.

In a large bowl, whisk the egg and add one cup of the  milk and the hot pepper sauce.   Place the venison steaks in the egg mixture, set aside.

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 egg mixture to drip  off.  Press both sides of each venison steak  into the bread crumb mixture; set aside. Reserve the remaining bread crumb mixture.

Heat the vegetable oil in a large, deep skillet over medium heat. Place as many breaded venison steaks into the pan that you can without crowding.  Cook until the venison is golden brown on both sides, approximately 3 minutes per side. Remove to drain on  a plate lined with paper towels.  Cover to keep warm.  Repeat with remaining venison.

Once the venison has finished cooking, stir the sliced onions into the hot oil, and cook, stirring constantly until nice and 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 stirring constantly. Stir in the remaining 1 cup of milk, and simmer, stirring constantly  until the milk has thickened, about 5 minutes. Pour the gravy over the venison steaks and top with the caramelized onions and serve.