A deliciously different way to serve venison, in this recipe, venison steaks are dipped in flour, eggs and then breadcrumbs, before being fried until crisp and golden. Serve with mash and gravy.
- 4 x 175g venison steaks
- 2 eggs
- 2 tbsp. milk
- 4 tbsp. plain flour, mixed with a little salt and pepper
- 215g natural breadcrumbs, mixed with 1/4 tsp. died sage leaves
- Oil to fry
Place the venison steaks between two sheets of parchment paper and bash with a rolling pin or meat mallet until 1/2 cm thick.
Place plain flour into a shallow dish. Beat eggs and milk in another dish and place breadcrumbs in another.
Dredge the venison in the flour, then the eggs, then the breadcrumbs.
Heat oil in a large frying pan. Fry the steaks for 6-8 minutes on either side or until crisp and golden.