Chicken Fried Steaks... With A Twist

In this recipe I give you two options to finish this dish off... If you want a break from the heavy gravy, I give you the option of an au jus sauce. This gives a gravy texture to the coating, without the added milk and fat. For all you purists, I include the gravy recipes. You make the choice!

4 cubed Venison Steaks or Beef Steaks

1 cup all-purpose flour

1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup whole milk, divided

3 whole eggs, beaten

1/4 cup vegetable oil
1/2 cup beef broth, divided

Preheat oven to 250 degrees.

Place the flour into a shallow dish. Place 1/2 cup of the milk and eggs into a separate dish and beat with a fork. Dredge the meat on both sides in the flour, followed by the milk mixture and finally in the flour again. Repeat with the other pieces of meat. Place the meat onto a plate.

Place enough of the vegetable oil to cover the bottom of a cast iron skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Pour 1/4 cup of beef broth into a baking dish, add the steaks and place into the oven. Leave them there for 15-20 minutes or if making the gravy, until the gravy is done.

This step is optional... In the pictures, I used the au ju sauce from the steaks.

Add the remaining vegetable oil, or at least 1 tablespoon, to the skillet. Whisk in 3 tablespoons of the flour left over from the dredging. Add the rest of the broth and whisk until the gravy comes to a boil and begins to thicken. Add the milk and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.