One of my favorite meals growing up was my mother’s steak fingers. This recipe is a matured adaptation of a childhood favorite and sure to be a hit with your family.

The dipping sauce is a variation of the traditional southern Jezebel sauce. There are several southern states which claim the origin of this sweet, spicy, and tangy condiment, and its versatility allows it to be served on just about anything, from dessert to country ham. It pairs perfectly with the steak fingers and lends the dish a little kick and complexity.

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1. Pound the venison steaks to approximately ½-inch thick pieces and slice into strips. Whisk the milk and eggs together. Add the venison to this mixture and let set until ready to bread and fry.
2. In a food processor, add breadcrumbs, flour, powdered sugar, salt, onion powder, garlic powder, chili powder, and white pepper. Pulse the mixture until the breadcrumbs are broken down to a fine consistency. Place in a large bowl and set aside.
3. Preheat oil for frying to 350°F.
4. Once the oil is heated, remove a couple of strips from the egg and milk wash and dredge in the dry mixture.
5. Place the battered strips into the oil. Cook strips until both sides are golden brown. Work in batches to prevent overcrowding.
6. To prepare the Jezebel sauce, combine the pineapple preserves, apple sauce, prepared horseradish, and mustard powder in a small bowl and mix well.
7. Serve the dipping sauce alongside the hot steak fingers.