Fried strap

Only do this every now and then. Growing up I didn’t know there was any other way to eat venison. It was a hit with everyone!

Dang it man - that looks awesome

Yessir

looks dang good ( except them dog ticks as my old man called them)

Looks awesome!

Very Nice!

I bet that was an amazing meal!!!

I’ve tried and tried and can never get my breading to stick like that. Any tricks you’re willing to share?

Always double dredge mine

Grease has got to be hot to set it also. Imo

Definitely needs to be up to temp.

I think that’s what I do wrong.

I started frying with self rising as well a few years back. Seems to give a little more “fluff” to the breading. Temp definitely has to be hot enough.
A double dredging is never a bad idea in my book! I just want to perfect a consistent gravy.

I pour out all but about 1/3 cup of the grease and keep all the drippings. Add enough flour to soak up the grease, stir a bit, then start adding water a little at a time while keeping the temp high and stirring. You always make the gravy thinner than you want it. It thickens when it cools, salt and pepper to taste and that’s it. I usually don’t have to season gravy made from cube steak much but I always taste it and see.
I’m ready for some cube steak!

^^^^This!

I am now hungry.