- Meat and poultry
A twist in the classic breaded meat escalopes. Serve with rice, mashed potatoes or anything you fancy.
46 people made this
- 1 (900g) venison steak, cut into 5mm thick slices
- 475ml milk
- 2 tablespoons hot pepper sauce
- 2 eggs
- 120ml milk
- 375g plain flour
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- 700ml vegetable oil for frying
MethodPrep:1hr30min ›Cook:20min ›Extra time:1hr marinating › Ready in:2hr50min
- Place the venison into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
- Heat the vegetable oil in an deep fat fryer or deep frying pan to 170 degrees C.
- In a shallow bowl, beat together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.
- Dip the venison into the flour, then into the egg and milk, then back into the flour. Shake off excess flour.
- Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on kitchen towels before serving.
Reviews & ratingsAverage global rating:(63)
Reviews in English (51)
I am a chef on a south Texas deer ranch and I always chicken-fry the backstrap. I cook it the same, but chop it differently. I cut the backstrap into 3 inch chunks and pound it flat just like a chicken fried steak. Soooo good!!-06 Jan 2009
This recipe was exceptional! A definitel keeper. We do not often get vension, so I had no idea how to cook it. My neighbor gave it to me and I was not too thrilled with the way he told me to cook it, so I searched for other recipes. We finished almost all that I cooked. I did find that it was rather labor intensive, though. It took longer than the recipe said it would, but was worth the effort. It had an excellent flavor and was ultra-tender. I did use less black pepper and it was plenty spicy enough. I do not think it would have been way to spicy otherwise. Can hardly wait to cook it again! I look forward to trying the venison roast recipes that I found also. Thanks for the great recipe!-05 Dec 2008
Fried Venison Steaks
Hey everyone! If you didn’t know, my husband likes to deer hunt. So being all about saving money, I have came up with several different ways too incorporate deer into our weekly menu. Venison is something that takes time for some to get used to and others… they never do like it! At first, I was the same way, but I really believe the number 1 make or break for Venison is all in the way you cook it! Today deer meat has become one of my favorite things to eat and in particular, these here fried Venison steaks!
These have quickly became a favorite around here, they are up there with these Baked Cube Steaks! They are tenderized, marinated, and fried to a crisp golden brown!
The first time I made these deer steaks like this, my husband thought they were some really tender pork chops! So whats my secret?? Its mostly all in the prep before hand that makes the difference so make sure you get all of the instructions before you try!
Member Ratings For This Recipe
This was absolutely delicious. I think it was better than any pan-fried venison I've ever made! My pan-fried venison always loses most of it's batter. (I guess I'm not very good at it) But now I don't even need to be. Even my hubby was crazy about it! - 1/7/09
Wonderfully delicious. I was having trouble finding a venison recipe that was easy and delicious. The mustard helped remove almost all of the wild taste. Will definitely make this again and again. - 4/6/15
I am not understanding the directions for this recipe: mix all ingredients except flour, then dip in flour and bake. WHAT do I do with all the mixed ingredients. are they mixed with the VEG SPRAY? and smeared on the pan. Don't think so. Clarify for us slower ones, please. - 12/27/11
Very Good. Just make sure you use lots of cooking spray or it will stick to the pan. great recipe - 1/7/11
Delicious. Better than pan frying. For a more crispy piece, turn after 10 minutes and cook a little longer. - 4/27/10
Chicken Fried Venison Steak: A Tasty Twist to a Texas Favorite
Although in the state of Texas, we generally think of beef in our passion for chicken fried steak, there are other steaks we can use. One such recipe the avid hunter will love uses venison. It’s a well-known fact that chicken fried steak was invented in Texas. It’s a dish that we brag about loving, making, and enjoying at restaurants throughout the Lone Star State, but we’ve never really talked about incorporating other types of meat. This recipe does just that.
Shared by Texas Outdoor Digest, chicken fried venison steak unites fresh, wild game with the savory flour and seasoning we’ve come to know and love. It’s all fried into a delicious meal most worthy of the creamy gravy one tends to smother it with. The site shares the fact that, each year, Texas registers roughly 600K hunters in pursuit of white-tailed deer (many of whom frequent parts of the Texas Hill Country) from fall time through winter, depending on the nature of the season (bow or rifle) as well as the Managed Lands Deer Permit program on ranch properties. For those who’ve bagged and tagged their deer, cleaned and prepped their cuts, and have some venison steaks yet in their freezers, this is a great way to prepare them for a family dinner.
CHICKEN FRIED VENISON STEAK
Key ingredients for this recipe include:
Texas Outdoor Digest includes a recipe for the “peppery gravy” they serve with their chicken fried venison steak. They also post the full ingredient listing and the step-by-step process for making this delicious meal. After cooking it once, they say you’ll question why it was you didn’t do this in the first place, and we’d have to agree! From the egg wash through the flouring, the frying and the gravy prep, they walk you through each part of the process like the true Texas cooks you’d imagine them to be. After all, a piece of wild game getting the chicken fried treatment is a testament to our hearty nature and appetites, and we’ve got both in spades.
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Tex-Mex Country-Fried Venison Steak Recipe
A breading mixture featuring queso fresco cheese and lots of red pepper flakes gives this classic a Tex-Mex twist.
Call it chicken-fried steak, or country-fried steak, or just about anything else, I just call it good eats. If there was a 12-step program for recovering fried-steak addicts, I'd probably need to join.
Since I tend to order one just about any time I see it on the menu, I occasionally run across an unusual twist to the genre. That happened a while back at a small Tex-Mex-style restuarant we stopped by after a hunt. Its country-fried steak had little bits of queso fresco cheese blended into the coating mixture. Red pepper flakes and a Southwestern seasoning blend gave the steak a decidedly Tex-Mex kick. It was one of the best steaks I've had in a while.
When recreating the recipe with venison, I used a bottom round roast and sliced it against the grain. A quick pounding with a meat mallet made the venison steak nice and tender. I served it up with over-easy fried eggs and my daughter Michaela's homemade biscuits. It makes a fine breakfast, lunch, or dinner.
2-3 pounds venison roast or backstrap, sliced into 1/2" steaks
1 10-ounce wheel of Queso Fresco crumbing cheese
1 cup flour seasoned with a teaspoon each cumin, salt, and black pepper, and a 1/2 teaspoon garlic powder
Fried Venison Cutlets & Campfire Eating
Maybe it’s the coziness or the color. Maybe it’s the flavor the wood and smoke impart on the food.
I just took a trip to Arkansas and we did quite a lot of campfire eating.
The very first thing I ate when I arrived were those things in the shovel. Can you see what they are?
Warmed, salty, roasted peanuts.
I have not had peanuts until this moment.
The second thing I ate was this…
Sliced thinly off of the backstrap on the deer hanging in the walk-in cooler, and mixed in a combination of breading, and dipped in very hot oil in my favorite thing of all… a skillet.
I have no idea where this picture came from but I like the knife an awful lot.
There were homemade sausages too as an appetizer. All cooked over the wood.
I’ve always loved this particular fire pit. What I like most about it is that the grill is attached to an arm which can swing off of the fire if you want it to.
And the outer edges can be cooler so you can keep your plates warmed on it.
I found out that my friend in Arkansas sells them at his store. They’re made by a man in Texas who knows his stuff.
This was the result. Crispy fried venison cutlets. A bit like the schnitzel I had by an Austrian woman in England a few weeks ago.
Try some campfire eating this winter. It will bring out the caveman in you. You’ll love it.
My family has been making our backstraps this way for decades. I’m afraid to try it any other way!
– Venison backstraps, sliced into “coins” – enough to feed your herd
– Water Optional: More salt, to taste, after frying
1. On hard surface, lay out backstrap slices. Pound with meat tenderizing hammer until about 1/4″ thick.
2. In large ziploc bag, put in tenderized backstraps and the buttermilk. Seal bag. Squeeze the bag to make sure all of the meat is covered with milk. Place in refrigerator for several hours or overnight, turning once or twice during marination.
3. When ready to cook: Begin by heating oil in large skillet or deep fryer to 350-375, adjust if needed. If using skillet: fill about half full. Oil is hot enough when end of a wooden spoon placed in oil begins to bubble up.
4. In bowl or shallow dish, mix the flour, salt, pepper, garlic & onion powders. In another bowl or dish, fill with 3-4 c. of water.
5. Begin breading process by removing backstraps from buttermilk, coating well in flour mixture, gently placing in water, then coating well in flour mixture again.
*Only bread enough at once that can fit in skillet/deep fryer.
6. Place breaded straps in oil. Fry about 4 minutes, or until golden brown, flipping once to make sure both sides are evenly browned.
7. Place on paper towels to drain. Taste to see if more salt is needed. Keep covered with aluminum foil to maintain heat.
8. Hide dish from husband and family so enough is left to eat at supper.
*Note* -Lowry’s seasoning can be used in place of other seasonings. -Frying goes fast. It’s helpful to keep a “clean” hand and “dirty” hand.
Country Fried Venison Recipe
I do beef and pork the same way. but when the neighbor gets a deer and runs out of room in his freezer. we do venison! And boy, is it good!
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- Venison Steaks or Tenderloin
- Dale's Steak Sauce
- self rising flour
- salt and pepper to taste
How to make it
- Soak the venison in water for 15 minutes or so, rinse and soak a little while longer, till the water starts getting clearer. the point is to get the blood out of the meat, so it doesn't taste so "gamey". Some people soak venison in buttermilk in the fridge overnight. Some people pack it in a cooler on ice for 5 days, draining the water and replacing the ice every day. I'm not that patient. but it does make it taste great!
- Ok, next step requires a cutting board or butcher block, plastic wrap and a meat mallet. This is the fun part! Take one piece of meat at a time, wrap in plastic wrap leaving room for the meat to expand or spread out, lay it on the butcher block and beat the devil out of it, flip it over and do it again, till you have a consistent, thin, tenderized piece of meat. Now do the rest of em' the same way.
- Marinate meat in a couple tablespoons of Dale's, just enough to add a little flavor, too much is overpowering and salty.. a little goes a long way.
- Refrigerate meat till ready to fry.
- In a shallow bowl, beat 1 or 2 eggs with a little water till it's a smooth consistency.
- In another shallow bowl put about a cup of flour.
- Heat a large cast iron skillet with vegetable oil, about an inch deep, over medium high heat.
- Ok, on this next part, if you get in a rhythm and make sure you use one hand for dry and one hand for wet, it will make for less mess and a much smoother process. In my kitchen, the most available workspace is to the right of the stove with a small amount of space on the left of the stove. so from left to right I have a platter lined with paper towels, my hot skillet on the stove, then the flour bowl, then the egg bowl, then the meat. So I will be working from right to left.
- So, I take the first piece of meat in my right hand, dredge with egg and drop it in the flour bowl. With my left hand I coat it with flour, flipping it a couple times, shake it off and place it in the hot skillet. Repeat with the next piece in the same manner placing the meat in a circle around the pan so that you know which piece you put in first. By the time the pan is full, the first piece should be ready to flip. You'll know it's ready to flip when the edges start turning brown. Use tongs, not a spatula, so you're less likely to splash the grease.
- When the first piece is done, remove it from the pan and place on the paper towel lined platter, if you want salt and pepper, season it while it's hot. Add the next piece of meat to the pan and continue this assembly line process till all the meat is cooked.
- Serve with mashed potatoes, homemade gravy, english peas, biscuits and sweet tea.
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Yummy! I don't know anyone around here who hunts so I have no way of getting fresh venison. :( We used to have it growing up all the time as my Daddy went hunting regularly.
This sounds so good, my mouth is watering! Great directions too!
Hooo-eeey! Yeah, you ain't talkin' turkey, either! This is the way to DO it right when it comes to deer meat! I gladly take deer meat any time my hunting guys go. I have a little piece of roast in the freezer right now, matter of fact. Might be time . more
I don't have any deer hunters around either, but I have eaten deer meat cooked by ladies who knew how to cook it, and it was wonderful! I can tell just from reading this recipe that you belong in that select group!
Exactly! I like that you tell people that the venison doesn't have to be "gamey"! I like to do the soak, then marinate it for overnight -24 hours.
I added this to the Venison in the Kitchen group.
Recipe: Appetizing Country Fried (Venison) Steak
Country Fried (Venison) Steak. Chicken Fried Venison Steak makes this traditional Southern dish leaner, but just as comforting. Our recipe works just as well with beef! And a Southern staple was born!
Danielle cooks country fired venison cube steaks with gravy along with green beans. This is a simple, quick yet delicious. This country-fried venison steak recipe is from my sister-in-law, Shirley Roth of Alamogordo, New Mexico. You can cook Country Fried (Venison) Steak using 9 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Country Fried (Venison) Steak
- You need of Cubed Venison Steaks.
- Prepare of Buttermilk.
- Prepare of Dales Steak Seasoning.
- Prepare of Olive oil.
- It’s of All-purpose flour.
- You need of Salt and pepper.
- You need of Paprika.
- It’s of Garlic powder.
- It’s of Onion power.
Shirley sent me these photos of cooking an Oryx (antelope) steaks from White Sands. She cooked it the same way you would cook venison steaks (it is my husband's favorite way of cooking. If you are new to the world of wild game cookin' then let this recipe be your first effort. magasin uggs pas cher bottes timberland It's a Southern classic because it's completely, mindblowingly delicious and also easy to make. Not to mention that it is topped with my favorite condiment: gravy.
Country Fried (Venison) Steak step by step
- Put equal parts buttermilk and Dales in a shallow dish. Put the flour and spices in another shallow dish..
- Mix both the flour mixture and the buttermilk and Dales well..
- Dip the steaks in both mixtures and place in a pan with hot oil..
- (In this photo, I have dipped and am frying the first batch while the second batch has been dipped and is waiting.).
- Once you can see the browning coming up from the bottom as in this photo, flip the steaks and cook them another couple minutes..
- Let steaks cool on a plate lined with paper towels..
Country fried steak goes by many different names. Some call it "chicken fried steak," while others call it "cube steak." There may be a few differences in the Most people make it with beef round steak, but my family is all about the venison. My mother in law recently taught me how to cook this dish, and I'm. Try this Southern-style steak with grits, mashed potatoes, or hash browns. By Hank Shaw From "Buck, Buck Note: Because you'll be pounding the meat, you won't need backstrap here, although it still makes the best cutlet.