Chicken Fried Venison Steak
The recipe in the Dutch Oven Cookbook had four variations for Chicken Fried Venison Steak, with different combinations of milk or buttermilk with egg for the first dipping mixture and seasoned flour or bread/cracker crumbs for the second dipping mixture. We expect all of them to be delicious, especially since they all start with the overnight marinade we used before. Pound, dip, dredge, fry and serve.
Version One: Milk and Flour
Version Two: Buttermilk and Flour
Version Three: Milk and Breadcrumbs
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