4 servings
| 1/2 | cup
all-purpose flour |
| 1/2 | teaspoon
salt |
| 1/2 | teaspoon
black pepper |
| 3/4 | cup
buttermilk |
| 1 | cup
crushed saltine crackers |
| 1 | pound
venison steak, (4) |
| 3 | tablespoons
vegetable oil |
| 1 | 10 3/4
ounce can condensed cream of mushroom soup, undiluted |
| 1 | cup milk |
In a plastic bag or bowl,
combine flour, salt and pepper. Place buttermilk in a shallow
bowl. Place saltine crumbs in a plastic bag or bowl. Coat steaks
with flour mixture, then dip into buttermilk and coat with
crumbs. In a large skillet over medium-high heat, cook steaks in
hot oil for 2-3 minutes per side or until golden and cooked to
desired doneness. Remove and keep warm. Add soup and milk to
skillet; bring to a boil, stirring to loosen browned bits from
pan. Serve gravy with steaks
Prep: 0:10 Cook: 0:20 Stand: 0:00 Total: 0:30
