Recipe by: Mary Lee Henderson
After thawing tenderized deer steaks, soak them in milk overnight. Drain milk the next morning and marinade deer steaks in Italian dressing.
Heat oil in skillet on medium heat. (I prefer to use a cast iron skillet) While the oil is heating up mix flour with a tad of corn meal along with salt and pepper. Beat 2-3 eggs depending on the amount of deer meat.
Dip the deer steaks into the flour, into the egg beat and then back into the four. Fry deer steaks until they are light brown on each side. Drain briefly on a paper towel.
My favorite side to go along with fried deer steaks are fresh peas, rice and brown gravy and macaroni and cheese.