Country Fried Venison Steak - BBQ Central

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Old 01-18-2009, 09:32 AM   #1
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Country Fried Venison Steak

Pounded out some venison steaks, then coated with seasoned flour (baking powder, granulated garlic, granulated onion, salt and pepper) and fried up. Then used the pan dripping along with the seasoned flour to make the gravy.

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Old 01-18-2009, 09:39 AM   #2
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That looked GREAT Larry! No biskets for dunking?
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Old 01-18-2009, 09:41 AM   #3
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Wow. I'd hammer that like a screen door in a hurricane. Nice job Larry!

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Old 01-18-2009, 09:48 AM   #4
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now that's southern comfort food...


gravy from a can????
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Old 01-18-2009, 11:20 AM   #5
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I think Larrys part coon ass Sure do look good
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Old 01-18-2009, 11:40 AM   #6
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OH YEAH !!!!!!!!!!
Perfection !
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Old 01-18-2009, 12:59 PM   #7
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just about the same way I do mine Larry, except I slice up onions and make rings to lay on the venison as it cooks, adds alot of flavor
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Old 01-18-2009, 01:01 PM   #8
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Oh yeah. Super Larry.
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Old 01-18-2009, 01:10 PM   #9
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Quote:
Originally Posted by Captain Morgan
gravy from a can????
No Jim, remember I was raised in NC, you can't graduate High School if you don't know how to make gravy.......
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Old 01-18-2009, 01:18 PM   #10
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Fantastic brotha' man!
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Old 01-18-2009, 01:42 PM   #11
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Captain Morgan":257hguce
gravy from a can????
No Jim, remember I was raised in NC, you can't graduate High School if you don't know how to make gravy.......[/quote:257hguce]

I like that, I was making sawmill gravy in the 4th grade
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Old 01-18-2009, 03:28 PM   #12
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Good job Larry. Now whut did you beat on it with? Did it come out nice n tender? How come my gravy don't ever look that white? I knew a lady one time who made real bright white gravy like that one time but it tasted like Wall Paper paste Sure yours don't do that. Whut is up with this baking powder in the flour? Do that make the crust of the steak rise up or something? Thanks.

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Old 01-18-2009, 03:36 PM   #13
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[quote=Larry Wolfe]
Quote:
Originally Posted by "Captain Morgan":4goctsjn
gravy from a can????
No Jim, remember I was raised in NC, you can't graduate High School if you don't know how to make gravy.......[/quote:4goctsjn]


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Old 01-18-2009, 07:59 PM   #14
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Looks like you cooked it just the way I like it. Good job Larry.
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Old 01-18-2009, 09:26 PM   #15
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Man that sure does look good...wish I had some!!
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Old 01-19-2009, 06:44 AM   #16
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Quote:
Originally Posted by bigwheel
Good job Larry. Now whut did you beat on it with? Did it come out nice n tender?
I beat it with one of THESE. Just becareful when you're beating your meat, this hammer will rip the meat if you do it too thin.

Quote:
Originally Posted by bigwheel
How come my gravy don't ever look that white? I knew a lady one time who made real bright white gravy like that one time but it tasted like Wall Paper paste Sure yours don't do that.
The trick with the gravy is to not over brown the flour, before adding the milk. But you need to cook the flour enough to eliminate the gummy wallpaper texture. Basically the flour is as follows.

Drain all the grease from the pan you fry the steaks, except for about 1/4 cup, then add about a quarter cup of flour to the pan over medium heat. Whisk until all of the flour is incorporated into the grease and you have a consistency of a thick pancake batter. Then slowly whisk in your milk little bits at a time. Each time you add milk wait until it boils before adding more, continue to do so until you get the amount and consistency you want.


Quote:
Originally Posted by bigwheel
Whut is up with this baking powder in the flour? Do that make the crust of the steak rise up or something? Thanks.

bigwheel
The baking powder makes the crust lighter and crispier.
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Old 01-19-2009, 12:00 PM   #17
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Well thanks for them tips. I am the proud owner of one of them meat beating hammers but I never could make it tenderize anything..so I gave up. I must have the cheap model. I will instruct the warden on adding the milk a little at a time. She always dumps hers all at once.

bigwheel

Quote:
Originally Posted by Larry Wolfe
Quote:
Originally Posted by bigwheel
Good job Larry. Now whut did you beat on it with? Did it come out nice n tender?
I beat it with one of THESE. Just becareful when you're beating your meat, this hammer will rip the meat if you do it too thin.

Quote:
Originally Posted by bigwheel
How come my gravy don't ever look that white? I knew a lady one time who made real bright white gravy like that one time but it tasted like Wall Paper paste Sure yours don't do that.
The trick with the gravy is to not over brown the flour, before adding the milk. But you need to cook the flour enough to eliminate the gummy wallpaper texture. Basically the flour is as follows.

Drain all the grease from the pan you fry the steaks, except for about 1/4 cup, then add about a quarter cup of flour to the pan over medium heat. Whisk until all of the flour is incorporated into the grease and you have a consistency of a thick pancake batter. Then slowly whisk in your milk little bits at a time. Each time you add milk wait until it boils before adding more, continue to do so until you get the amount and consistency you want.


Quote:
Originally Posted by bigwheel
Whut is up with this baking powder in the flour? Do that make the crust of the steak rise up or something? Thanks.

bigwheel
The baking powder makes the crust lighter and crispier.
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Old 01-19-2009, 06:42 PM   #18
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Man O man Larry that do look goooood.
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