When we cut our deer loins up for steaks, we cube them with a machine. So, actually it is tenderized twice, where the pattern on meat is cubed. I got tired of just the same old thing ,so I thought, why not try this? Glad I did.
Lay meat, a few pieces at a time, on counter. Take a small cast iron skillet, or other skillet that is not rounded on bottom, & with the bottom edge of the pan, slightly flatten the meat. So, if the meat was 1/2" thick to start with, flatten to about 1/4".
Place the deer steak in egg mixture.
Place the flour in sorta deep bowl to prevent a mess.
Remove the meat from mix, one piece at a time, & shake off excess liquid & place in flour mixture. With hands, cover both sides of meat with flour & press it onto it. Shake off excess & place on a piece of wax paper. Repeat with all pieces of meat. Do not stack.
Heat 1/4" canola oil in cast iron skillet or whatever you fry in. Heat on med-high heat.
As you place the meat in the fryer, re-dip in your flour first & shake off excess.
Place in hot oil & fry until golden brown on one side, flip & repeat on other side.
Drain on paper towels. Salt & pepper on top. Serve hot with mashed potatoes & white gravy.
This has absolutely no deer taste. It tastes just like the normally chicken fried steak without the gristle & added fat.