This is an old school recipe for all my hunting buddies with my Texas addition of our smashed potatoes and gravy. The recipe works with any sort of venison. I've made it with white tail, axis & elk and they all taste great.
Blended Steak ingredients
1 package Meat Church Chicken Fried Steak Breading
2 T, Meat Church Holy Voodoo
6 1/2 lb venison cutlets, tenderized
3 cups frying oil. We recommend peanut because of its high smoke point.
Egg wash ingredients
4 eggs
1/2 can, good beer
Smashed potatoes
3 lb potatoes. I prefer Yukon golds, but russet or reds work as well
5 T, unsalted butter, melted
3/4 C, heavy cream
Meat Church Holy Cow to taste
Cream Gravy ingredients
½ C unsalted butter
5 T flour
2 ½ C milk
1 T Kosher Salt
Meat Church Holy Cow to taste
Prepare the oil Heat the oil to 350 degrees in a Dutch oven or deep, heavy cast iron skillet.
Prepare Egg wash Whisk the eggs. Then whisk in the beer. Set aside.
Batter the steaks Coat the steak in the chicken fried steak breading. Optionally, add 2 T, Meat Church Holy Voodoo to the CF Breading to kick it up a notch! Then dip the dredged steaks in the egg wash. Finally, re-coat the steak thoroughly in the breading again. So breading, wash, breading for maximum coverage.
Carefully place the steak in the hot oil. Cook 4-5 minutes. Turn the steak and repeat on the other side or until golden brown. You can keep steaks warm in a cast iron skillet in your oven on the lowest setting while you fry more steaks.
Smashed potatoes Peel ¾ of the skin off each potato. I leave a little skin on. Cut into 1 – 2” pieces. Cover with water in a stock pot, bring to a boil for 20 minutes or until the potatoes are tender. Remove from heat, drain and then smash the potatoes.
Melt the butter in a small sauce pan and combine with the heavy cream. Reduce by ¼. Combine this mixture with the smashed potatoes and add any extra butter or sour cream you like. Add Holy Cow to taste.
Cream Gravy Melt the butter in a medium sauce pan. Whisk in the flour. Cook until the flour starts to brown. Slowly add the milk whisking constantly. Simmer until it thickens and add the Holy Cow to taste
Top both the chicken fried venison and smashed potatoes with the cream gravy and enjoy!
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