Fried Venison Steaks

Pan-fried Venison steaks taste just like regular beef when prepared right.

My husband is the hunter in the family and it's been a while since he brought deer meat home.

He was lucky enough to have a fellow Utican friend, Kevin, that gave him some venison steaks he had in his freezer to give us.

My husband's dad, (who is also is a hunter and owns land in Rome, New York), also hooked us up with some deer meat.

When I first made venison fried, I just shook them in flour and seasoning, they were good but not over the top great like this recipe.

Then it dawned on me, why aren't I using the coating that I use on regular steaks and chicken.

The only difference for this meat is I dip the steaks into buttermilk, then seasoned flour, and in another plate of breadcrumbs or cracker crumbs.

First I marinade the meat and with all the flavors, it was a huge win for these steaks.

What a difference, so juicy and tender, my husband gave them a thumbs-up approval.

This is almost like making Chicken fried chicken using Venison steak.

If you are looking for the perfect recipe for your deer meat, this is it.

Scroll to the recipe card at the bottom for the printable recipe.

Basic Recipe

The secret to a delicious cutlet is the coating.


I give you two choices, bread crumbs or butter cracker crumbs.


The butter cracker crumbs win every time here for flavor, but you can be the judge of that yourself.


An all-Italian cutlet will be with the bread crumbs and preferably seasoned with Parmesan cheese.


Either one you choose is delicious but different.


I would suggest you try both coatings to see which you like better.

Cuts of Deer Meat

Venison is very lean, that comes from deer.


Deer are considered red meat like beef, it comes in various cuts and sizes, and each one has a different taste, texture, and quality for cooking methods.


Some of the common cuts you should know how to use or prepare your venison for cooking.


Chuck: a cut from the lower neck/shoulder area, typically used for roasts or stews.


Cutlets: thin slices taken from the upper leg or rib area.


Chops: a thick cut of meat from close to the spine, usually including a rib.


Flank: this is the lower belly area, used for steaks or ground meat


Loin: this is part of the back area and where the muscles are not used as much and will be the most tender and the best cuts of meat.

Hunting

Every year my husband looks forward to flying up North, Upstate New York for hunting season.


His dad owns land there and they have a private area to hunt on.


This was a lucky year for him and he was able to bag a deer and have it packed in dry ice to bring home. We had deer meat all winter.

Love or Hate Relationship

It's one of the meats you either love or hate.


When I was growing up, we had it in many ways and I just couldn't get a taste for it. As I have experimented with different recipes.


I found that the steaks are my favorite cut and they are amazing fried like this. I really couldn't taste any gamy flavor.


The marinade is perfect to mask any kind of gamy taste.


Here is the recipe I made and we all love this fried steak recipe.


I have mastered quite a few deer meat recipes now that we really love. This is by far our favorite.

Ingredients You Will Need

• 6 - 1/2 inch thick Venison Steaks
• soy sauce
• lemon juice
• Worcestershire sauce
• granulated garlic
• extra virgin olive oil
• salt, pepper
• cayenne dash optional
• Buttermilk ( or use 1 cup of milk with 3 teaspoons of red wine vinegar
• egg
• salt, pepper, granulated garlic powder
• flour
• butter cracker crumbs or Italian-flavored bread crumbs
• oil for frying

Tips:

• One of the issues I ran into, is the meat is very bloody.
• Blot it dry with paper towels before you dip it in the egg mixture.
• Pick a coating you prefer flour, breaded, or cracker crumbs last.
• Set up a coating station for this and it will be easier with egg and the coating.
• Use fresh herbs for seasoning when in season, fresh parsley and fresh garlic
• Make sure you heat the oil first and get the first side nice and crispy before turning.

Check out these delicious recipe links below:

Venison German Stew
Venison Cacciatore
Venison Stew Old Fashioned

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If You Love Venison

Try this steak recipe, it's really super delicious, easy and so tender.


If you haven't had a venison steak sandwich before, this fried steak will be your new favorite way to eat it!

Fried Venison Steaks

Yield: 4

Author: Claudia Lamascolo

prep time: 10 Mcook time: 12 Mtotal time: 22 M

This is a recipe for venison steaks which is deer meat. The meat came from the woods in Rome, New York.
The crispy cutlets are fried to perfection and the venison is fork-tender meat.

ingredients:

• 6 1/2 inch thick Venison Steaks
• Marinade:
• 1/4 cup of beef stock 
• 1/4 cup lemon juice
• 2 tablespoons Worcestershire sauce
• 1 teaspoon granulated garlic
• 4 tablespoons extra virgin olive oil
• salt, pepper
• cayenne dash optional
• Place meat in a large container with the above ingredients, and marinate at least 4 hours or overnight turning occasionally. Overnight is preferred. Drain before frying.
• Egg Mixture to Dip the Venison Steaks:
• 1/4 cup Buttermilk
• 1 egg beaten
• salt, pepper, to taste, and  granulated garlic powder around a teaspoon
• The coating can be flour, cracker crumbs, or breadcrumbs
• Seasoned Flour:
• 1 cup flour
• seasoned with:
• 1 teaspoon granulated garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons assorted chopped herbs basil, parsley, oregano (or use a medley of Italian seasoning)
• 1/4 teaspoon cayenne pepper if you like spicy add this
• Place in a ziplock bag for shaking
• 3 to 4 cups butter cracker crumbs or Italian-flavored bread crumbs
• Bread crumbs or cracker crumbs:
•  Add 3 cups of butter cracker crumbs or bread crumbs.
• You can also season with more granulated garlic, salt, and pepper if you prefer a real spicy fried cutlet. Set aside
• Vegetable Oil for Frying
• 1 large deep frying pan with about 2 inches of heated oil
• Garnish: chopped fresh parsley

instructions:

How to cook Fried Venison Steaks

1. Drain Marinade.
2. Heat the oil to medium heat using around 2 inches of oil in the pan.
3. Place the buttermilk,  beaten egg, salt, pepper, garlic, and Worcestershire sauce in a pie.
4. Dip each steak into the flour then egg mixture and then shake into the bag of cracker crumbs, or the breadcrumbs coating (it's your preference)
5. Heat the oil ( around 2 inches) to 350 degrees.
6. Fry each piece of venison steak until golden brown on one side, the edges should look crispy before turning or your coating could possibly fall off.
7. Turn after deep golden browned on one side for around  6 minutes on each side depending on the thickness and doneness you prefer.
8. Place on paper towels to drain.
9. These are great alone or in a sandwich, and if there are leftovers they taste great reheated.

Calories
325

Fat (grams)
11

Sat. Fat (grams)
9

Carbs (grams)
19

Net carbs
12

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Italian

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