Chicken Fried Venison Steaks

Chicken Fried Venison Steaks

16
Lori C 2

"I was looking for something different to do with my man's fresh kill, so I just whipped this up from stuff I had in the cupboard. My husband and children loved it. Serve with mashed potatoes and gravy (I used brown gravy, but country gravy may be used for a milder taste). "

Ingredients 45 m {{adjustedServings}} servings 736 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 736 kcal
  • 37%
  • Fat:
  • 37 g
  • 57%
  • Carbs:
  • 51.3g
  • 17%
  • Protein:
  • 46.9 g
  • 94%
  • Cholesterol:
  • 235 mg
  • 78%
  • Sodium:
  • 596 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  • Cook

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  1. Combine the bread crumbs, flour, salt and pepper in a 1-gallon size plastic zipper bag. Beat the eggs and milk together in a shallow bowl.
  2. Dip each steak in the egg mixture, place it in the plastic bag, and shake to coat with crumbs.
  3. Heat the oil in a skillet over medium heat and fry the steaks, turning once, until both sides are golden brown, about 6 to 8 minutes per side.
Tips & Tricks
Honey-Brined Fried Chicken Breasts

See how to make crispy fried chicken that’s lighter with less fat!

Slow Cooker Venison Roast

A simple, delicious way to enjoy tender venison with lots of flavorful gravy.

Footnotes

  • Cook's Note
  • If you prefer a less gamy taste, you can marinate the pounded steaks in milk for 30 minutes.
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Reviews 16

  1. 22 Ratings

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Goliath
4/3/2009

This isn't a favorite in our house but it was easy to make and tasted ok. I would recommend marinading it in at least something to get rid of the natural taste of the venison, I found just frying it without a marinade had a very weird taste.

Nikol
6/30/2009

This recipe is one of my husbands and my FAVORITE ways to cook Venison. It is easy and quite a tasty way to cook this kind of meat. Every year my husband kills a deer, and he is a VERY PICKY eater and it is hard to find different ways to cook Venison. Thank You for putting it on this site.

Sherri
5/17/2010

This recipe was amazing! I used italian bread crumbs because those were what I had. Hubby loved it. I loved it. This is a keeper!