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Here’s an Old World approach to venison sure to tempt the taste buds of even the most discriminating of game gourmets.

4-6 venison loin steaks
½ teaspoon garlic salt
¼ cup flour
¼ teaspoon pepper
1 egg
2 teaspoons milk
¾ cup dry bread crumbs
½ teaspoon paprika
2 tablespoons canola oil
¾ cup chicken broth
1 teaspoon flour
½ cup sour cream
¼ teaspoon dill weed

Pound venison loin to ¼ inch thickness. Coat with mixture of ¼ cup flour, garlic salt, and pepper. Dip in egg and milk mixture. Coat with mixture of bread crumbs and paprika. Cook in oil in large skillet four to five minutes per side. Remove to warm platter. Add broth to skillet, stirring to deglaze. Stir in flour, sour cream, and dill weed. Cook until thickened, stirring constantly; do not boil. Serve over steaks.

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