Venison Steak In Gravy

1. 1

   ["Tenderize the venison with a tenderizing hammer.", "Roll steaks in flour; salt and pepper to taste.", "In a large iron skillet, place about 1/4 cup of shortening and fry steaks until well done on both sides.", "Remove steaks and add a little flour to the drippings in the skillet; brown, stirring constantly.", "Add a little canned milk.", "Stir constantly.", "Make a runny gravy from this, then add the steaks back into this gravy.", "Simmer for 15 minutes or longer, checking to make sure the gravy doesn't get too thick.", "If it does start to get too thick, add water as needed. The longer the venison simmers in this gravy, the more the ""wild"" taste disappears.", "Simmer to desired tenderness."]

No additional tips available.