(If no venison is available, use stew beef or thin strips of steak)
1 pkg. tenderloin, backstrap or shoulder or round steaks, thawed
Your choice of crushed corn flakes, bread crumbs, flour or combination of all three for coating. (Hint: crushed corn flakes will give you a really crispy coating; use a food processor for best results.)
Milk (adding an egg is optional)
Vegetable oil
Preheat oil to 375°. A deep fryer works best. When oil is heated, take steaks and dip in milk, then in coating, then place in fryer. Do not overlap steaks. Frying time depends on thickness of steaks, but usually is about 6 to 8 minutes, or until no pink remains in the middle. Season to taste with salt and pepper and enjoy!
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