Submitted by: Chef John Folse

1-1-1/2 lbs boneless venison round steak, 1/2 inch thick
1 quart whole milk, divided
2 eggs, beaten
salt and coarsely ground black pepper to taste
granulated garlic to taste
2 cups seasoned flour
1/2 cup vegetable oil
4 tbsps butter
3 tsps flour

Trim round steak and cut into 4-inch squares. Place individual squares between 2 layers of plastic wrap and pound vigorously with the tenderizing side of a meat mallet. The teeth on the mallet will break up the muscle fiber and spread out the 4-inch pieces into approximately 6-inch tenderized rounds. Continue until 6 portions are completed. Place 1 cup milk and beaten eggs into 2 separate bowls and lightly season with salt, pepper and granulated garlic. Place the seasoned flour in a flat sheet pan. When ready to cook, heat vegetable oil in a 10-12 inch heavy-bottomed skillet. Dip steaks into the milk then into egg and finally in the seasoned flour, coating well. Fry each steak 3-5 minutes or until golden brown then turn to brown the other side. The thin meat cooks quickly, but the coating should be golden brown and crispy. Remove to a platter and keep warm. Continue until all steaks are done. Pour off all but 1 tablespoon vegetable oil from the skillet, reserving the pan drippings. Add butter to drippings and, when melted, whisk in flour to create a white roux. Add remaining 3 cups milk and reduce over medium-high heat to a thickened cream sauce. Additional milk may be needed to attain proper consistency. Adjust seasonings to taste using salt, pepper and granulated garlic. Serve a equal portion of sauce over each of the chicken-fried steak.