How to make lean game meat unhealthy? Of course fry it! It is so worth it; by soaking the venison or any other game meat in the buttermilk, you can't really taste the difference. This can be served for breakfast with eggs and biscuits or for dinner with mashed potatoes.

Still searching for what to cook ?

Name: Chicken Fried Venison Steak
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 lb venison steaks; 1 c buttermilk; 1 egg; 1 1/2 cups flour plus 3 tbs flour; 1/2 cups oil plus 2 tbs bacon grease; 1 1/2 tsp Salt; 3/4 tsp pepper fresh ground; 1/2 tsp paparika

Find the most delicious recipes here

INGREDIENTS

1 lb venison steaks
1 c buttermilk
1 egg
1 1/2 cups flour ; plus 3 tbs flour
1/2 cups oil ; plus 2 tbs bacon grease
1 1/2 tsp Salt
3/4 tsp pepper ; fresh ground
1/2 tsp paparika

INSTRUCTIONS

Tenderize the venison (or game) steaks with a mallet till they are 1/4" thick. Place in a zip lock bag with 1 c buttermilk and let soak 2 hours and up to 24 hours.

Heat 1/2 c oil in a cast iron pan, or other heavy pan over med hi heat. Whisk egg and 1/2 c milk in shallow bowl. In another bowl, mix 1 1/c flour with salt, pepper and paparika.

Using a fork remove marinated venison steak from buttermilk and dip into flour, coat both sides. Then dip into egg/milk mixture to coat, then coat with flour mixture again.

Fry in hot oil 3-5 mins each side, repeat with other steaks. Keep warm in oven.

For gravy, drain oil leaving one tbs of oil and brown bits. Add 2 tbs bacon grease, over med heat melt grease, add 3 tbs flour and whisk until mixture is smooth, hot and bubbly. Slowly add the remaining milk ( you may need to add more depending on how you like your gravy). Bring to a boil, whisking constantly. Boil for 1 minute, add fresh ground pepper and salt to taste.

Serve over warm CFVS.

NOTES

Alert editor

Chicken Fried Venison Steak

1 lb venison steaks
1 c buttermilk
1 egg
1 1/2 cups flour plus 3 tbs flour
1/2 cups oil plus 2 tbs bacon grease
1 1/2 tsp Salt
3/4 tsp pepper fresh ground
1/2 tsp paparika

Tenderize the venison (or game) steaks with a mallet till they are 1/4" thick.  Place in a zip lock bag with 1 c buttermilk and let soak 2 hours and up to 24 hours.

Heat 1/2 c oil in a cast iron pan, or other heavy pan over med hi heat.  Whisk egg and 1/2 c milk in shallow bowl.  In another bowl, mix 1 1/c flour with salt, pepper and paparika.

Using a fork remove marinated venison steak from buttermilk and dip into flour, coat both sides.  Then dip into egg/milk mixture to coat, then coat with flour mixture again.

Fry in hot oil 3-5 mins each side, repeat with other steaks.  Keep warm  in oven.

For gravy, drain oil leaving one tbs of oil and brown bits.  Add 2 tbs bacon grease, over med heat melt grease, add 3 tbs flour and whisk until mixture is smooth, hot and bubbly.  Slowly add the remaining milk ( you may need to add more depending on how you like your gravy).  Bring to a boil, whisking constantly.  Boil for 1 minute, add fresh ground pepper and salt to taste.

Serve over warm CFVS.

Add Photo

TheKitchenWitch

TheKitchenWitch

TheKitchenWitch

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (300g)
Recipe Makes: 4

Calories: 725
Calories from Fat: 303 (42%)

Amt Per Serving		% DV

	Total Fat 33.7g	45 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 21.3g
	Polyunsanturated Fat 5.8g
Cholesterol 75.5mg		23 %
Sodium 84.3mg		3 %
Potassium 224.4mg		6 %
Total Carbohydrate 68.3g		20 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 65.5g
Protein 36.6g		52 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 725

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe