PORTER'S COUNTRY STYLE VENISON STEAK & GRAVY

INGREDIENTS:

2-3 lbs. cubed Venison steak or Beef steak
2 medium size onions – sliced (optional if you use Lipton onion soup mix)
1/3 stick margarine
1 whole egg
1 cup whole or evaporated milk
1 cup plain flour seasoned with salt and pepper
1 can (26 ozs.) Campbell’s Cream of Mushroom Soup or your favorite brand
1 can (26) ozs.) water - add amount to get soup thick or thin
1 tbsp. Kitchen Bouquet Seasoning & Browning Sauce
1 teaspoon salt - to taste (See Additional Notes comment)
1 teaspoon black pepper - to taste
1/4 to 1/2 cup cooking oil
Meat tenderizer (optional)
1 Package Lipton Onion Soup mix (add to mushroom soup)  Note:  I now use IGA brand,  Lipton brand has gotten too salty.

Preheat electric frying pan to 375 to 400 degrees with cooking oil of your choice.

In another pan, sauté sliced onions in margarine until caramelized if not using the onion soup mix.

Beat egg and milk together, this is the drench.  Dip steaks into egg/milk mixture and coat steaks with seasoned flour, this is the dredge.  Brown steak on both sides and add salt and pepper.  Drain oil from pan after removing steak.  Add 1/2 +- can of water to can cream of mushroom soup and blend in seasoning and browning sauce until the desired color is obtained.  Note: Add amount of water until you get the thickness desired and add the mushroom soup and onion soup mix to the electric frying pan.

Place browned steak back into electric frying pan and add the sauté onions.  Place lid onto pan and cook on simmer setting until steak is tender (30-40 minutes).  Turn steak over about halfway of cooking time.  This meal can be left in the frying pan on simmer for several hours if desired while preparing others dishes, etc.

Serve with rice, noodles or mashed potatoes.  Steamed/cooked cabbage seasoned with "fat back" goes very well with this.

Note: This is my favorite cubed venison steak recipe.  All of my deer hunter and non-hunting friends that have eaten this venison recipe most often go back for seconds and want a copy of the recipe.

Comments by Mickey Porter February 12, 1999.

Recipe by Joyce Porter.  "Tweet" aka my bride will usually re-cube the venison with an aluminum hand meat tenderizer, pounding the "daylights" out of the steak and will also sprinkle each piece of meat with some standard meat tenderizer.  Her venison comes out very, very tender when prepared this way.

Additional Notes:  If using Onion Soup Mix, do not add any salt. Currently using IGA brand since less sodium than Lipton brand. 11-10-07