Venison Steaks

4 aged venison loin steaks

4 white onions, cut into 1/16 to 1/8-inch rings

3 cups milk

3 cups all purpose flour

½ cup medium Chile powder

2 tbl plus 2 tsp. corn starch

3 tsp. salt

3 tsp. ground *bleep*in

2 tsp. sugar

2 tsp. hot Hungarian paprika

vegetable oil for frying

salt and pepper to taste

Bring the venison steaks to room temperature. Soak the onions in milk, in a large bowl for 1 hour. Drain well. Mix flour, Chile powder, cornstarch, salt, *bleep*in, sugar, and paprika in a separate large bowl. Dredge onions in flour mixture and shake off excess. Heat oil in large heavy skillet to 360 degrees. Add onions in batches and cook until golden brown, about 45 seconds. Transfer to paper towel with a slotted spoon. Mean while season steaks with salt and pepper. Cook in heavy skillet to desired doneness. Serve immediately topped with onion rings.

If you would like to spice it up serve with Pico de Gallo Salsa

Enjoy