Baked Venison Round Steak

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2 lbs. venison round steak
1/2 c. flour
2 Tbsp. finely chopped onion
2 tsp. salt
2 Tbsp. finely chopped shallots
2 Tbsp. canola oil
1/2 tsp. black pepper
8 Tbsp. butter, divided  (2 Tbsp. should be chilled and sliced into thin pats)
Brown sugar
Ketchup
Dried basil leaves
1/3 c. venison or beef  stock

Trim meat of all fat and “silver skin”. Place meat in shallow dish and soak in just enough milk to cover. Refrigerate, covered, for one hour before preparation. Remove meat from milk, discarding milk. Cut meat into serving-size pieces; pound to thickness of 1/2-inch. Pat dry with paper towel. Combine salt, pepper and flour; coat steaks with mixture on both sides. Melt two tablespoons butter in cast iron skillet and add oil. Brown steaks over medium-high heat, about two – four minutes per side. Place steaks, single layer, in 13-inch by 9-inch baking dish. Sprinkle each steak with equal amounts of onion and shallots. Place one teaspoon brown sugar and one tsp. ketchup on top of each steak. Top each with one butter pat and sprinkle with 1/4 teaspoon of dried basil. De-glaze skillet with stock. Add stock and browned juices to baking pan. Cover pan tightly with foil and bake in 350° oven for 45 minutes. Uncover pan and bake for 15 minutes more so steaks have a barbecue-type glaze. If baking dish becomes dry add small amount of stock or water until steaks are cooked.) Makes six – eight servings.