Chicken Fried Deer Steak

Chicken Fried Deer Steak

from ranchstylekitchen.com
40 min

This Southern Chicken Fried Deer Steak is the most tender and flavorful venison backstrap recipe you will ever try! Delicious cubed steaks are soaked in buttermilk, coated in seasoned flour, and pan fried to a golden perfection! Be sure to save your pan drippings to make my Country Cream Gravy to pour on top!

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. 1

    Start by giving the venison steaks a good rinse in cold water and then pat dry with paper towels.

  2. 2

    Using a butcher knife, trim off any fat or connective tissue from your steaks, as preferred.

  3. 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. 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. 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. 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. 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. 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. 9

    Save your pan drippings to make my Country Cream Gravy to drizzle over the delicious deer steaks. Serve and enjoy!