Floured Venison Steaks

Here is a very basic recipe you can whip up in short order with very few ingredients.  With tender venison and a crispy coating, you can't go wrong.  Warning though - because the pics show raw meat or meat in the process of cooking some are a little on the bloody side so if that bothers you, you may wanna skip those.

Because my gang eats these like hot cakes I used 3 packages or about 3 pounds of venison steaks (not butterfly chops because they are too thick and the crust will burn before they are cooked enough).  I defrosted these in the microwave 2 minutes at a time until they could be separated.  Then I rinsed under water and drained on this plate.

You need about 2 cups of flour and 4-5 tablespoons of mesquite grill seasoning; mix well.  Heat a generous amount of olive oil in a large skillet on medium-high.  Meanwhile, dredge your steaks in the flour mixture well.

Fry the steaks for about 3-4 minutes on the first side.

You'll know its time to flip when they look like this - edges are browned but top side has a lot of the blood rising to the top.  They shouldn't stick to the pan and the bottom side should be crispy.

Fry the second side for only about 2 minutes or until its crispy.

You can serve with a gravy or sauce if you want like a chicken-friend steak but these are just perfect the way they are.  If you prefer, you can fry these in butter instead of olive oil but you will use a lot of butter.  You can use this same recipe by cutting a tenderloin or backstrap into slices and people will eat them about as soon as they come out of the pan...