Chicken Fried Venison Steaks

Chicken Fried Venison Steaks

18
deercook 1

"This venison version of chicken fried steak comes out crispy, and the flavor is as good as its beef counterpart. The caramelized onions and gravy make it a solid meal for the whole family."

Ingredients

40 m {{adjustedServings}} servings 522 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 522 kcal
  • 26%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 55.5 g
  • 111%
  • Cholesterol:
  • 230 mg
  • 77%
  • Sodium:
  • 1372 mg
  • 55%

Based on a 2,000 calorie diet

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Directions

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  1. Beat the egg in a bowl, then whisk in 1 cup of milk and the hot pepper sauce. Pound the venison steaks with a meat mallet to 1/4 inch thick, and place into the milk mixture. Stir together the cornmeal, bread crumbs, cornstarch, baking soda, black pepper, and garlic salt in a shallow dish.
  2. Remove the venison steaks from the milk mixture one at a time, allowing the excess to run off, and press into the bread crumb mixture; set aside. Reserve the remaining bread crumb mixture.
  3. Heat the oil in a large skillet over medium heat. Place as many breaded venison steaks into the pan as will fit without overlapping. Cook until the venison is golden brown on both sides, about 3 minutes per side. Remove to drain on a paper towel lined plate and keep warm. Repeat with remaining venison.
  4. Once the venison has finished cooking, stir the onions into the hot oil, and cook until dark brown, about 5 minutes. Pour off and discard the oil, remove the onions to a plate and set aside. Stir the reserved bread crumb mixture into the hot skillet, and cook for a few seconds until it begins to toast. Stir in the remaining cup of milk, and simmer until the milk has thickened, about 5 minutes. Pour the gravy over the venison steaks and top with the caramelized onions to serve.

Footnotes

  • Cook's Note
  • The caramelized onions may also be stirred into the gravy as it simmers.
  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews

18
  1. 20 Ratings

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This was really good. However my whole family hunts so we have a lot of wild meat. (which is the healthiest for you) The way we prepare our venison and elk steaks is the way we would do a beef s...

I loved this recipe! the coating was crispy, the meat succulent and tender, and the gravy was divine. I am not a fan of chicken fried recipes, but this almost reminded me of a schnitzel, and w...

I thought this recipe was great! the breadcrumb/cornmeal mix was yummy and the carmelized onion was tasty and nice for presentation. I served over white rice and doubled the milk for the gravy...