Show #313

Venison done in a traditional way.

Ingredients:

4, 8 ounce Hall Farm vension top round steaks, about 1/2-inch thick
sea salt
black pepper, ground
3 cups rice flour
1 1/2 cups cultured buttermilk
soybean oil, for frying

For the Beef Jerky Cream Gravy:

2 tablespoons all-purpose organic flour
1 cup red onion, finely chopped
4 ounces beef jerky, finely chopped
1/2 cup green onions, finely sliced
1 teaspoon sea salt
1 teaspoon black pepper, freshly ground
2 tablespoons roasted garlic, puree, see recipe
Clancy's Fancy Hot Sauce, to taste
2 1/2 cups creamline organic milk*, Thomas Organic Creamery or similar

Directions:

Using a meat mallet, gently pound each venison steak until well tenderized and uniform in shape about 1/8 inch thick.

In a large non-reactive bowl combine the buttermilk with salt, pepper and hot sauce. Mix to blend and add the venison steaks. The steaks can be marinated up to 24 hours in the buttermilk mixture or used immediately.

In another large bowl combine the rice flour seasoned to taste with the salt and pepper.

Remove the steaks from the buttermilk and shake off any excess. Dredge the the steaks in the seasoned rice flour. Shake off the excess flour. For an extra crispy and thick crust repeat the process.

Place the coated steaks on a rack over a sheet tray until ready to fry.

Preheat the oven to 200 degrees F.

Heat 1/2-inch of the soybean oil in a large, deep cast iron skillet or Dutch oven over medium-high heat until almost smoking.

Fry the steaks in the hot oil until golden brown and cooked through, 1 to 2 minutes per side.

When the steak is done, transfer to a paper-lined tray or plate to drain, and keep warm in the oven. Reserve the cooking skillet with the "fond" or crumbly bits to make the gravy.

To make the Beef Jerky Cream Gravy:

Carefully pour out all but 1/2 cup of the hot oil from the cooking skillet and discard, leaving the crumbly bits on the bottom. Add the flour to the skillet and cook it over medium high heat, stirring, with the crumbly bits and the reserved oil for 2 to 3 minutes or until the flour is golden brown. Add the chopped red onion, chopped jerky, 1/4 cup of the green onions, salt, pepper and hot sauce. Saute until the vegetables are tender, about 4 to 5 minutes.

Whisk in the creamline milk little by little, until thoroughly combined and follow with the roasted garlic. Cook until the sauce is smooth and thickened, about 5 to 10 minutes.

Serve the venison steaks topped with the beef jerky cream gravy and garnish with remaining green onions.

Notes:

*If 2 1/2 cups of creamline milk is unavailable substitute 2 cups of high quality whole milk combined with 1/2 a cup of high quality heavy cream.