A Delicious way to prepare your wild game even if guests are coming over! They will love it! You will need an apron (a messy recipe to make) 3 medium bowls, A large skillet, a set of cooking tongs and paper towels or napkins .
teaspoons kc masterpiece barbecue seasoning or 3 teaspoons season salt
Serving Size: 1 (134) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 106 g32 %
Total Fat 11.9 g18 %
Saturated Fat 3.4 g16 %
Cholesterol 158.6 mg
Sodium 250.8 mg
Dietary Fiber 2.1 g8 %
Sugars 2 g8 %
Protein 11.6 g
First, Thaw your steaks. Then use a meat tenderizer to hammer the steaks on both sides. If you don't have a tenderizer you can use a knife and hit the steak in a parallel hatching pattern, then cross hatch them, on both sides. (BE CAREFUL!) Set aside.
Second, set out your 3 medium bowls. In the first one put 1 cup flour, and 3 tsp of lemon pepper and mix. The second bowl is your beaten eggs. The third bowl will be 1 cup of breadcrumbs mixed with your barbecue seasoning/season salt.
Next, put a large skillet on the stove. Melt your 2 to 3 TBSP of vegetable Shortening on medium low.
(You will want to start with your thickest Steak and end with your thinnest.) Take a steak with your fingers (if you don't mind globby fingers) or a set of tongs, and dredge it in the flour mixture on all sides. Then dredge it in the egg mixture (all sides) followed by the breadcrumb mixture. Carefully place in the skillet. Repeat this process until all steaks are in the skillet.
Cook for approximately 6 minutes on each side. Check the center of your thickest steak with a knife before removing them from the heat. It should be just slightly pink or medium well done. (Its not a good idea to under or overcook wild game) Place the steak on a paper towel covered serving platter (to absorb the excess oil).