First steaks of the year and I wanted to try something different. Found the receipie on line and mixed it up a little.
Did my normal soak in salt/vinegar brine then milk for a day or two each to drain out the blood and soften the meat. It still tasted like great venison and didn't loose all its "deer" taste like my meatloaf and lions did...Im guessing because the pieces were so thick.
I beat an egg to dip my steaks in. From the egg bath it went into a bowl full of flower mixed with salt and pepper, back into the egg, then back into the flower, back into the egg wash, and then for the last coat I rolled it in seasoned bread crumbs.
I heated up my cast iron pan and put a thin layer of virgin olive oil in it. I cooked the steaks approx 4 min per side. I cut one open and found they were still raw into the middle. No big shock since I read in the receipie to cut the steaks into 1/4" thick pieces so I put them in the oven at 300 degrees for 25 minutes to cook completely through.
The steaks were so tender I almost didn't need a knife to cut them. I would assume the vinegar and milk soak softened the steaks since I've never had one so tender.
I've eaten more venison in the last week than I did last year! I have 2lbs of burger thawing for round two of meatloaf and a whole rear quarter i just thawed out and aging in the fridge.