A delightful way to prepare venison steaks with a crispy seasoned coating.
Place each venison steak between two sheets of plastic wrap and gently pound with the flat side of a meat mallet until slightly thinned.
Pounding the steaks ensures even cooking and helps tenderize the meat.
In a mixing bowl, combine the flour, salt, black pepper, and paprika.
Mix thoroughly to ensure the spices are evenly distributed in the flour.
Dredge each steak in the seasoned flour, ensuring an even coating on all sides.
Shake off any excess flour to prevent clumping during frying.
Heat the canola oil in a skillet over medium-high heat until shimmering.
Ensure the oil is hot enough to sizzle when the steak is added.
Fry the coated steaks in the hot oil for about 3 minutes on each side, or until golden brown and cooked to your desired doneness.
Avoid overcrowding the skillet to maintain the oil's temperature.
Transfer the cooked steaks to a plate lined with paper towels to drain any excess oil.
Let the steaks rest for a few minutes before serving to retain their juices.
Serve the steaks warm, garnished with fresh herbs if desired, and enjoy.
Pair with your favorite sides for a complete meal.
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