Mom's Venison Round Steak

[Dan20703]

Many years ago after I shot my first deer, my mom started experimenting with different ways to cook it. This recipe was a hit and I have made and served it to many people. All loved it.
Here is the recipe:

Jean Derefinko’s Venison Round Steak

Ingredients:

• 2-3 pounds of venison hindquarter steaks or backstrap cut into ½ - ¾ inch thick slices. This is an estimate.
• Quart of buttermilk
• 1 X-large onion or more as needed cut into ¼ inch slices. Break apart into rings.
• 2 eggs beaten with about ¼ cup of water. May need more eggs depending on amount of meat.
• 2 cups of regular breadcrumbs. Maybe more if needed.
• 1 can of chicken broth. About 16 ounces.
• Seasoning to taste. Use salt, pepper, and garlic powder.

Directions:

• Separate meat into serving size pieces so it’s easier to handle. Place meat in plastic Ziplock bag with buttermilk and let soak for at least 6 hours. Mix occasionally.
• After soaking, rinse off the meat and let drain for 10-15 minutes.
• Set up a station for frying. Large frying pan with ¼ inch of oil (more added as needed), breadcrumbs on plate, beaten eggs in bowl. Roaster pan for meat nearby.
• Pre heat oven for 350 degrees.
• Season meat and add some seasoning to breadcrumbs.
• Place a layer of onion rings in bottom of roasting pan.
• Dip meat in egg and breadcrumbs. Fry until lightly browned.
• Place fried meat, as you cook it, in a single layer on the onion rings in the roasting pan. Place another layer of onion rings on top of meat. Continue layering with the remainder of meat and onions. Top layer is onions.
• Pour chicken broth over meat and onions in roasting pan.
• Bake covered for 1 hour and 45 minutes. After the first hour baste once with liquids in pan.
• Remove from oven and let it rest, covered, for 15 minutes.

You can serve this as a main course in a meal or use some good hamburger sized rolls of your choice to make a sandwich. Dip the roll in the juice and add whatever condiments you like. Hot sauce, horseradish, and sriracha sauce are suggestions. The onions are very soft when done. and are great on the sandwich.
You can also easily adjust the quantity of meat but roast in an appropriately sized container so you can build layers.

[Gumbo Man]

Looks tasty. Thanks for sharing.

[EliteDriver]

Any pics?

[ThisLadyHunts]

Wow, sound delicious! This recipe sounds like a keeper.