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
