Chicken Fried Venison Steaks

Chicken Fried Venison Steaks

17 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
deercook
Recipe by  deercook

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Reviews (17)

Rate This Recipe
busybee
35

busybee

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 steak, We spead it with olive oil,using a pastry brush, shake on our seasonings,let set about ten minutes, place them on the preheated grill seasoned side down, brush top side with olive oil and shake on seasonings. Only grill each side for 5 - 8 minutes, You never want to overcook wild game. It comes out delicious this way and very moist, (unless you overcook it) Wild game has not got a lot of fat, it is very lean and very healthy because of that. Some people feel, that because it is wild, it needs to be cooked a long time, not true! Rare to med rare is the best for wild game.

wsf
23

wsf

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 was heavenly in every mouthful!

JULIAJOHNSON
17

JULIAJOHNSON

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 since I had plenty of bread crumb mixture left. husband said it was interesting and different (than other chicken fried venison he'd had) but definitely good. I would even try frying veggies in this mix. I did think the egg/milk mixture was a little runny and I would have liked to taste more of the pepper sauce so I'd cut back on the milk there next time.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 522 cal
  • 26%
  • Fat
  • 17.2 g
  • 26%
  • Carbs
  • 33.3 g
  • 11%
  • Protein
  • 55.5 g
  • 111%
  • Cholesterol
  • 237 mg
  • 79%
  • Sodium
  • 1372 mg
  • 55%

Based on a 2,000 calorie diet

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