These pan fried steaks are probably the easiest steak recipe I've ever made, and the mac-n-cheese is definitely Coach's favorite side dish I make. Here are the recipes, but if you want a printable recipe card or want to see step-by-step pictures you can do that at: Pan Fried Venison Steaks | My Wild Kitchen - Your destination for wild recipes Homestyle Mac-N-Cheese | My Wild Kitchen - Your destination for wild recipes
Pan Fried Steaks:
1 – 2 pounds venison steaks, tenderized
½ onion, diced
2 – 4 Tbsp, divided
¼ c flour
½ tsp seasoning
¼ tsp garlic salt
¼ tsp pepper
Dice onion. Heat 1 – 2 Tbsp butter in a large cast iron skillet. Sauté onion until translucent and slightly browned.
Once sautéed, push onions to the edge of the skillet.
Meanwhile, tenderize meat. Sprinkle steaks with seasonings. Place ¼ c flour on a large plate. Dredge steaks in flour.
Add 1 – 2 Tbsp butter to the skillet. Lay the steaks in the skillet. Cook for 4 – 5 minutes or until blood begins to pool on the tops of the steaks. Flip the steaks. Cover the skillet with a lid, reduce heat, and cook for another 5 – 7 minutes. Remove skillet from heat and spoon sautéed onions over the tops of the steaks and serve.
2 c uncooked macaroni
6 c (+) water
1 Tbsp butter
1 egg, beaten
1 tsp salt
1 Tbsp water
3 c cheddar cheese, shredded
1 c milk
*Ingredients may be doubled or tripled very easily!
Bring 6 c water to boil in a large pot. Stir in 2 c dry macaroni, return to a low boil for 10 minutes or until macaroni is tender. Drain macaroni.
Meanwhile, butter a medium casserole dish. Set aside.
In a measuring cup, heat 1 Tbsp water until it is VERY hot. Stir in 1 tsp salt until completely dissolved. Add 1 c milk, stir, and set aside.
In a small bowl, beat 1 egg. Set aside.
Once the macaroni is boiled and drained, stir in butter, beaten egg, and 2 c cheese. Stir until butter and cheese are melted and combined.
Pour macaroni into prepared dish. Sprinkle with remaining 1 c cheese, and pour salty milk mixture over the cheese. Bake uncovered at 350° for 45 minutes or until cheese on top is crusty and lightly browned and custard in the center is set and firm.
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