2 lbs. venison steak, thinly sliced
1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
1/2 c. oil
4 tbsp. pan drippings
3 tbsp. flour
2 1/4 c. milk
1 tsp. salt
1/2 tsp. pepper

Pound steak until 1/4 inch thick. Cut into small pieces. Combine flour, salt and pepper and coat steaks. In a heavy skillet heat oil and saute steaks on medium to high heat 5 minutes on each side. Remove skillet and keep warm. Pour off all but 4 tablespoons pan drippings.

Blend in 3 tablespoons flour, stirring constantly, scraping cooked juices on bottom of pan until bubbly. Stir in milk, salt and pepper. Continue cooking over medium heat, stirring and scraping bottom and sides until gravy thickens and bubbles for 1 minute. Serves 6 to 8.

For a hearty breakfast serve these steaks with eggs and biscuits. This recipe is equally good with beef round steak and elk meat.