Old Timber Outdoors
Country-fried deer steaks with pepper gravy
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All recipes Deer round steak

Country-Fried Deer Steak with Pepper Gravy

Round steak pounded thin, dredged and fried crisp in cast iron, with a peppery milk gravy from the drippings.

4 servings35 min hands-on40 min total

Stove and oven or campfire · Dinner, Breakfast

Skill: Easy

Untested draft

Ingredients

  • 1½ lbDeer round steak, cut into 4 steaks
  • 1 cupFlour, plus 3 tbsp for gravy
  • 2 largeEggs, beaten
  • 2 cupsMilk
  • 2 tspBlack pepper, coarsely ground
  • Salt, to taste
  • 1/2 cup oil or lard for frying
  • Salt

You'll need

Cast iron skillet, Instant-read thermometer.

Leftovers

Best right away. Refrigerate leftovers within 2 hours.

Method

  1. Pound the steaks to about 1/4 inch. Season with salt and pepper.
  2. Dredge each steak in flour, dip in egg, then dredge in flour again.
  3. Heat the oil in the skillet over medium-high heat. Fry the steaks 2 to 3 minutes per side until golden and 160°F inside. Rest them on a rack.
  4. Pour off all but 3 tablespoons of fat. Whisk in 3 tablespoons flour for 1 minute, then whisk in the milk and simmer until thick. Season heavily with pepper and spoon over the steaks.
Cook to 160°FThin pounded steaks pass 160°F quickly. Check the thickest one.
  • Pound between sheets of plastic wrap to about 1/4 inch.

Food safety sources