Chicken Fried Venison Steaks

Chicken Fried Venison Steaks

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."


40 m servings 522 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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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  • Prep

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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.


  • 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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  1. 20 Ratings


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...

Oh, Deer!! These were fantastic steaks. Tender and tasty. I don't usually measure unless I'm baking but opted to do so with this recipe as it was my first time cooking venison and I didn't want ...

I have been making a variation of this recipe for years. I don't use cornmeal and instead bread the steaks with flour. I also make plain white gravy. Mashed potatoes on the side is excellant....

Everything was very tastey and since I field dress and butcher my own deer, you couldn't even tell that it was venison. For the hot sauce, I used sirachi. It's the perfect heat without an ove...

I am always looking for new recipes for venison, my kids wouldn't know what beef tastes like. Once done cooking the onions I put them in a separate bowl because my son loves gravy but hates onio...

A new recipe for the menu rotation. We have LOTS of deer meat (that's the way we say it in the Ozarks) in the freezer. Never know what to do with ham steaks. Great! I just used regular flour...

Very good! This was a different way to prepare the vinison cube steak I had and we all loved it. The gravy came out really thick but I just added more milk to the mixture. I will be using this r...