Venison Country Fried Steak

You know, of all of the ways to cook venison, I believe this simple recipe is my absolute favorite.  The deer processors in my area love to load you down with cube steak, and it can be hard sometimes coming up with new ways to cook it.  After some experimentation, I believe I have perfected this recipe, and I'm sure you'll like it as much as I do.
 
Ingredients
  • Venison cube steaks (as many as you like)
  • Olive oil (enough to cover the bottom of a large skillet)
  • Cayenne pepper to taste
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • Cavender's Greek Seasoning to taste
  • Flour
  • Bowl of milk
 
Put enough olive oil in your skillet to entirely cover the bottom of it.  Heat to 350 degrees.  While the skillet is warming up, mix flour (enough to coat each of your cube steaks twice) and all of the spices in a large bowl.  Stir it good so that it is all blended together well.  I like to use the amount of seasoning shown below in Figure 1.  The amount of cayenne pepper that you use is entirely up to you.  The more the better, if you can take the heat!


Figure 1

Place a cube steak into the milk and allow it to soak for a moment.  Then move it into the flour bowl and make sure to coat it completely with the flour mix.  Return it to the milk, then coat it with the flour again.  This gives it a nice solid breading.  Put the coated steak into the skillet.  Repeat for each piece of steak that you are using.  

Allow the steaks to cook about 5 minutes per side.  When the bottom is golden brown, it's time to turn it.  When the steaks are done, place them on a paper bag to allow some of the olive oil to drain.  Serve hot with rosemary red potatoes and green beans. 

If you have any steaks left over, they make fantastic steak biscuits, as shown in Figure 2.


Figure 2