Why You’ll Love This Recipe
- Tender and Juicy: The buttermilk marinade tenderizes the venison, resulting in melt-in-your-mouth steaks.
- Flavorful Coating: A seasoned flour batter adds a delicious, crispy crust.
- Comfort Food Classic: Topped with homemade country cream gravy, it’s the epitome of Southern comfort food.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Venison steaks (backstrap or hindquarter), tenderized to ¼-inch thickness
- Buttermilk
- All-purpose flour
- Seasoned salt
- Black pepper
- Paprika
- Salt
- Cayenne pepper (optional)
- Canola or vegetable oil
- Olive oil
- Butter
- Pan drippings (for gravy)
- Whole milk (for gravy)
- Additional flour (for gravy)
Directions
- Tenderize the Venison: Rinse the venison steaks under cold water and pat dry with paper towels. Trim any fat or connective tissue. Place the steaks between two sheets of plastic wrap and use a meat mallet to pound them to a ¼-inch thickness, being careful not to tear the meat.
- Marinate: Place the tenderized steaks in a container and cover with buttermilk. Marinate in the refrigerator overnight, or for at least 2 hours to help tenderize the meat and reduce any gamey flavor.
- Prepare the Breading: In a medium bowl, combine all-purpose flour, seasoned salt, black pepper, paprika, salt, and cayenne pepper (if using). Mix well. Drizzle about 1 tablespoon of buttermilk into the flour mixture while stirring to create tiny clumps, which will enhance the texture of the breading.
- Coat the Steaks: Remove the steaks from the buttermilk marinade, allowing excess buttermilk to drip off. Dredge each steak in the seasoned flour mixture, ensuring both sides are well coated. Place the coated steaks on a baking sheet and refrigerate for 15 minutes to help the breading adhere better during frying.
- Heat the Oil: In a deep cast-iron skillet or heavy frying pan, add enough canola or vegetable oil to fill it about ½ inch deep. Add 1 tablespoon of olive oil for flavor and 2 tablespoons of butter for browning. Heat over medium heat until the oil reaches 325°F (163°C).
- Fry the Steaks: Fry 2 to 3 steaks at a time to avoid overcrowding the pan. Cook for 2-3 minutes on the first side, until blood starts to surface. Flip and cook for an additional 1-2 minutes until golden brown and the internal temperature reaches 165°F (74°C). Remove the steaks and place them on a plate lined with paper towels to drain excess oil.
- Prepare the Gravy (Optional): Save the pan drippings to make country cream gravy. In the same skillet, strain the grease to remove any large bits. Return ¼ cup of the strained grease to the pan. Over medium-low heat, whisk in ¼ cup of all-purpose flour to form a roux, cooking for about 2 minutes. Gradually whisk in 3 cups of whole milk, stirring continuously until the gravy thickens. Season with salt and pepper to taste.
- Serve: Serve the chicken fried deer steaks hot, topped with the country cream gravy if desired. Enjoy!
Servings and Timing
- Servings: This recipe serves 4 people.
- Prep Time: Approximately 10 minutes (excluding marinating time).
- Cook Time: 30 minutes.
- Marinating Time: At least 2 hours, preferably overnight.
- Total Time: Approximately 2 hours and 40 minutes.
Variations
- Spice Level: Adjust the cayenne pepper to control the heat, or omit it for a milder flavor.
- Alternative Meats: This recipe can also be used with elk or beef steaks.
- Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend suitable for frying.
Storage/Reheating
- Storage: Store leftover steaks in an airtight container in the refrigerator for up to 3 days.
- Reheating: To maintain crispiness, reheat the steaks in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Avoid microwaving, as it can make the breading soggy.
Chicken Fried Deer Steak
- Total Time: 2 hours 40 minutes
- Yield: 4 servings
Description
Chicken Fried Deer Steak is a Southern delicacy made with tenderized venison steaks marinated in buttermilk, coated in seasoned flour, and pan-fried to crispy perfection. Topped with creamy country gravy, it’s a comforting and flavorful dish perfect for any occasion.
Ingredients
- 4 venison steaks (backstrap or hindquarter), tenderized to ¼-inch thickness
- 2 cups buttermilk
- 1½ cups all-purpose flour
- 1 tsp seasoned salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp cayenne pepper (optional)
- Canola or vegetable oil (for frying)
- 1 tbsp olive oil
- 2 tbsp butter
For the gravy (optional):
- Pan drippings
- ¼ cup all-purpose flour
- 3 cups whole milk
- Salt and pepper to taste
Instructions
- Tenderize the Venison:
Rinse venison steaks, pat dry, and trim fat or connective tissue. Pound to ¼-inch thickness with a meat mallet. - Marinate:
Place steaks in a container with buttermilk and refrigerate for at least 2 hours or overnight. - Prepare the Breading:
Mix flour, seasoned salt, black pepper, paprika, salt, and cayenne in a bowl. Add 1 tbsp of buttermilk while stirring to create clumps for texture. - Coat the Steaks:
Remove steaks from marinade, allowing excess to drip off. Dredge in seasoned flour, ensuring full coverage. Refrigerate coated steaks for 15 minutes. - Heat the Oil:
Heat canola oil, olive oil, and butter in a cast-iron skillet to 325°F (163°C). - Fry the Steaks:
Fry steaks in batches, 2-3 minutes per side, until golden brown and cooked to 165°F (74°C). Drain on paper towels. - Prepare the Gravy (Optional):
Using pan drippings, whisk in flour to form a roux. Gradually add milk, whisking continuously, until thickened. Season with salt and pepper. - Serve:
Serve steaks hot, topped with country cream gravy if desired.
Notes
- Adjust cayenne pepper for spice level or omit for a milder dish.
- Substitute with elk or beef steaks for a variation.
- For a gluten-free option, use a suitable gluten-free flour blend.
- Prep Time: 10 minutes
- Marinating Time: At least 2 hours (preferably overnight)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Southern
