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khilborn
01-27-2009, 11:40 AM
This is another fairly easy recipe that can be used with pork, venison, and beef with

equal ease.


This recipe uses the loins or backstrap of the hog, and is quite tasty - if a little

messy...





This recipe is in four parts.

1 – Preparing the meat

2 – The dredge and egg wash

3 – Cooking

4 – GRAVY


Part 1 – The Meat

- First, cut the backstrap or loin into steaks. A little over half an inch thick.

- Wrap each steak(or multiple steaks side-by-side) in cellophane - This keeps


the mess manageable.


- Next, beat the tar out of them with either a meat tenderizer or a heavy skillet.

Having neither handy, use the edge of a plate to smack it down.

- Next, soak the meat in either buttermilk or milk for at least an hour.

A lot of people soak it overnight. I do it for an hour or two. Honestly, I can’t

tell the difference between an hour and 24 hours as far as taste or tenderness goes.





While the meat is soaking, we move to part 2





Part 2 - The dredge and egg wash

You can do this either in a bowl, or a large ziplock bag. I prefer the bag.

Less messy and easy to cleanup.


- Take 2 to 3 cups of flour and put it in the bag.

Add to the flour: tony sacheres, garlic powder, onion salt, salt and pepper.


- Close the ziplock and shake the tar out of it to mix the ingredients. If doing this

in a bowl, simply stir it all up to mix everything up.


- Next, prepare the eggwash. Crack 4 eggs into a bowl and add 1 cup of milk.

Whisk to mix – no lumps *note* you don’t have to do the eggwash. Simply skip


this step and do not dry off the meat when you take it out. Simply go straight


to the coatingand into the pan.





Part 3 – The Cooking


- Take out a frying pan and pour enough vegetable oil into it to make it ¼ inch


deep.

- Put it on the stove – medium heat.


- Take the meat out of the milk and dry it with paper towels. Once dry, dip one


pieceat a time into the eggwash before dropping the meat into the ziplock bag of


flour andseasonings. When you have 3 or four pieces of meat in the bag, close it


up and shakeit up to coat the steaks


- SLOWLY put the dredged meat into the oil. Cook 3 to 4 minutes on each side or


until the edges are golden brown – this can take longer than 3 or 4 minutes per


side at times. Cook one piece first to get the timing down and you won’t have


to worry about it forthe rest of the steaks.


- After each piece is done, place it on either a rack or a few paper towels on a plate

to drain any excess fat.


- Repeat until all of the meat is cooked. Very easy and doesn’t take too long.





Part 4 – The gravy – The best part

This needs to be started when you are about half way through the meat as it needs to cook for a while.


- Take ½ cup of the vegetable oil you’ve been cooking with(or bacon grease is even


better ifyou have it handy) and put it into a sauce pan on medium heat


- Add ¾ cup of flour and stir until it starts to turn brown(this is a roux)


- Once slightly brownish, pour in 4 cups of milk – reduce heat to low, and stir every

few minutes until thickened appropriately.

If thickening does not happen, slowly add more flour and turn up the heat slightly.

If it gets too thick, add more millk(a little milk at a time)


- Add salt and pepper to taste




DONE. It’s a beautiful meal. I usually add mashed potatoes for the side so that I can pour that lovely gravy all over them.