1 to 1 1/2 lbs. boneless deer round steak, about 1/2-inch thick
1/3 c. milk
1 egg
1/2 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. butter
2 tbsp. vegetable oil

GRAVY:

1 1/4 c. milk
2 tbsp. all-purpose flour
1/4 tsp. salt
Dash of pepper

Trim meat; cut into serving sized pieces. Pound to 1/4 inch thickness, with meat mallet. In 9-inch pie plate, blend 1/3 cup milk and the egg. On a sheet of wax paper, mix 1/3 cup of flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Dip steaks in milk mixture then in flour mixture, turning to coat, set aside.

In a large skillet, melt butter in oil over medium-low heat. Add steaks, brown on both sides over medium-high heat. Fry in 2 batches if necessary. Remove to heated platter. Set aside and keep warm. In a small bowl, blend milk into remaining gravy ingredients. Blend into pan drippings. Cook over medium heat, stirring constantly, until thickens and bubbles. Strain if desired. Serve gravy with steaks. Makes 3 to 4 servings.