Chicken Fried Deer Steak
Ingredients
- 1-2 pounds cubed venison steaks
backstrap or tenderloin
- 1 quart buttermilk
reserve 1 Tablespoon for the batter
- 2 cups all-purpose flour
- 1 Tablespoon seasoned salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
optional
- canola oil or vegetable oil
- 1 Tablespoon olive oil
- 2 Tablespoons salted butter
Directions
- 1
Start by giving the venison steaks a good rinse in cold water and then pat dry with paper towels.
- 2
Using a butcher knife, trim off any fat or connective tissue from your steaks, as preferred.
- 3
Lay the steaks flat between 2 sheets of plastic wrap. Using a tenderizing meat mallet, pound the steaks to ¼-inch thickness. (Be careful not to tear the meat.)
- 4
Place deer steaks in a container of buttermilk and marinate in the refrigerator overnight. If you're short on time, 2 hours should do the trick.
- 5
Whisk together flour, seasoned salt, black pepper, paprika, salt, and cayenne pepper in a medium bowl or small pan. Drizzle about 1 Tablespoon of buttermilk into the flour mixture while whisking, until tiny clumps start to form.
- 6
Take steaks out of buttermilk one by one, allowing excess buttermilk to drip off. Coat both sides of the steaks in the seasoned flour and place on a large baking sheet. Refrigerate for 15 minutes. (This helps the batter stick to the steaks better while frying.)
- 7
Heat canola or vegetable oil in a deep heavy skillet over Medium heat. Add olive oil (for flavor) and butter (for browning). When butter has melted and oil has reached 325°F, you're ready to fry!
- 8
Fry 2 to 3 steaks at a time for 2-3 minutes on the first side, until blood starts to surface. Flip over and cook for 1-2 minutes, until golden brown and internal temperature reaches 165°F. Place fried steaks on a plate lined with paper towels to drain.
- 9
Save your pan drippings to make my Country Cream Gravy to drizzle over the delicious deer steaks. Serve and enjoy!
Chicken Fried Deer Steak
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About this Recipe
Craving the ultimate Southern comfort food with a wild game twist? This Chicken Fried Deer Steak recipe transforms venison backstrap or tenderloin into the most tender, flavorful experience you’ll ever sink your teeth into.
The magic lies in the deep soak in buttermilk, which tenderizes the venison beautifully and ensures each cubed steak is infused with moisture. This, combined with a perfectly seasoned flour coating, guarantees a golden, crispy crust that locks in juiciness when pan-fried.
Prepare for a truly satisfying meal that brings together rich, savory flavors and incredible textures. Each bite offers a succulent piece of venison, encased in a delightfully crisp, golden-brown crust.
The subtle warmth from paprika and optional cayenne pepper complements the inherent richness of the deer, creating a dish that feels both familiar and excitingly gourmet. It's a comforting classic, elevated by the unique character of venison.
You can easily adjust the spice level by increasing or omitting the cayenne pepper to suit your taste. While backstrap and tenderloin are ideal for their tenderness, the buttermilk soak works wonders on other cubed venison steaks as well. Don't forget, saving the pan drippings is key for making a rich Country Cream Gravy to complete the authentic Southern experience.
This Chicken Fried Deer Steak is the centerpiece of a hearty, comforting meal, perfect for family dinners or a special occasion. Serve it generously with Country Cream Gravy, your favorite mashed potatoes, and perhaps some green beans for a complete Southern spread.