Chicken-Fried Steak with Venison Sausage Gravy



Chicken-Fried Steak with Venison Sausage Gravy

Course: Main Dish
Keyword: Chicken-Fried Steak with Venison Sausage Gravy
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  • Vegetable oil shortening or skillet drippings
  • 1 egg beaten
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon poultry seasoning
  • 2 pounds tenderized venison loin steak
  • Boiled rice for 4

Venison Sausage Gravy

  • 1/2 to 1 pound venison breakfast sausage
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 1/2 to 3 cups warm milk


  • Heat 1/2 inch of oil on a large skillet.
  • In a bowl, mix egg and milk.
  • In a second bowl, sift flour and all dry seasonings.
  • Roll 1 steak at a time in flour with 1 hand. With other hand, dip into egg mixture.
  • With first hand, roll steak in flour a second time. This may seem like a lot of hand swapping, but if you do it this way, your hands stay clean.
  • Fry steaks in hot skillet until just brown on both sides. Do not overcook.
  • Drain steaks on paper towels and serve with boiled rice and Venison Sausage Gravy.

Venison Sausage Gravy

  • Fry sausage and drain and crumble. Reserve 1/2 cup of drippings in skillet and heat over medium heat. Dissolve flour, salt and pepper into milk. Gradually add milk mixture to skillet and stir constantly. Keep stirring until gravy begins to thicken. Stir in sausage and serve.
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