Steaks and Chops
VENISON STEAKS WITH GRAVY
plus 3 tablespoons all-purpose flour, divided
freshly ground black pepper
boneless venison loin steaks, about 3/4 inch thick
Combine 1/3 cup flour, pepper, salt, and paprika in a shallow pan.
Dredge steaks in the mixture.
Melt butter over low heat in a non-stick skillet.
Add steaks and cook until browned and to desired doneness, turning steaks over once.
Remove from skillet and keep warm.
Combine the remaining 3 tablespoons of flour and the milk in a small bowl.
Whisk this mixture into the skillet drippings.
Cook over low/medium heat for 3 minutes or until gravy bubbles.
Cook for 1 additional minute, continuing to stir.
Season to taste with salt and pepper.
Serve gravy over steaks.