2-lbs. deer steaks (serving-size pieces)
1/2 c. Italian dressing
1 egg
1 c. milk
1 1/2 c. flour
Salt and pepper to taste
Crisco oil or shortening (for frying)

Tenderize steak by pounding with a meat tenderizer (mallet) until thin enough to fry. Place meat in a plastic bag and pour the dressing over it. Add more dressing if needed. Place in refrigerator for 3-4 hours, turning bag often to make sure meat is well coated. Remove from bag, drain well. Beat egg and milk together. Season flour. Dip in egg mixture and coat with flour. Pan fry until tender and golden brown.