Country Fried Venison

• 2 lb. venison steak
• 1 cups oil (for frying)

Coating mixture:

• 1 cup flour
• 2 tsp. salt
• 2 tsp. pepper
• 1 tsp. garlic granules
• 1 tsp. smoked paprika

Dipping mixture:

• 2 eggs
• 1 cup buttermilk

  Pound venison to about inch with mallet to tenderize. Set aside. Mix coating in bowl and set aside. Mix dipping mixture and set aside. Heat oil in large skillet. While oil is heating, dip steak in coating mixture, then dipping mixture, and again in coating mixture. Gently and carefully place coated steak in hot oil. Cook on one side about 4 minutes or until golden brown. Turn over and repeat process. When golden brown, move to plate and keep warm while making gravy. 

Gravy:

• stick butter
• cup flour
• 2 cup milk
• Salt and pepper

Pour off excess oil in skillet, leaving crumbs in bottom. Return skillet to heat and melt butter in skillet. Add flour, stirring with whisk as you do. Add salt and pepper to taste. When flour is brown, gradually add milk, stirring constantly. You may need a little more milk if gravy becomes too thick.

Place steak on serving plate, cover with gravy and serve.