Pound the steaks to 1/4 inch thick. Trim silver skin and fat, then cut into medallions (about 3 inches, along the natural divides)
Mix eggs and milk, add a little salt and pepper (maybe 1/2 tsp each). Soak the meat for 45 minutes to an hour.
Breading
Mix your dry ingredients in a shallow bowl.
Coat all the steaks in the flour mixture and set them aside on a plate to rest (and soak in).
Melt butter in a small skillet and begin mushrooms cooking over low heat. Let these cook along until the last step. Mushrooms get more flavorful the longer they cook.
Coat all the steaks a second time. Repeat the rest step.
Prepare your cooking pan with about half an inch of canola oil to get hot over medium heat. We like to use a cast iron skillet for cooking all of our meat.
Coat the steaks a third time. This time, you will put the steaks directly into the hot oil to cook. Save the flour for the gravy steps,
Cook each steak in hot oil. Flip when you start to see blood on the top side of each steak. Remember that venison is best served rare, so don’t over cook.
Gravy
Add what’s left of the flour mixture to the oil and meat bits left in the pan. Whisk in a cup of chicken or beef stock, add it slowly so that you don’t get lumps. Bring to a boil.
Add the condensed mushroom soup and mushrooms, reduce the heat to simmer and cook until hot.
