Fried Venison Deer Steaks Recipes

COUNTRY-FRIED VENISON

Steps:

• Cut tenderloin into eight steaks. In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce, butter and Liquid Smoke if desired. Add steaks; seal bag and turn to coat. Refrigerate for 2 hours., In a shallow bowl, combine egg and buttermilk. In another bowl, combine flour and seasoned salt. Drain steaks, discarding marinade. Dip steaks in buttermilk mixture, then roll in flour mixture. , In a large skillet over medium-high heat, cook steaks in oil for 12-14 minutes or until a thermometer reads 160°, turning occasionally.

FRIED VENISON (DEER) STEAKS

Steps:

• Place steaks in between plastic wrap and pound out. I use the flat side of the meat mallet instead of the pointy side. I do not get too thin because it will dry out too much while cooking.
• Put seasoning in with flour.
• Dredge steak and fry in skillet.
• Cooking time is about 3 minutes each side. Enjoy.

CHICKEN FRIED VENISON STEAKS

Steps:

• 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.
• Dip each steak in the egg mixture, place it in the plastic bag, and shake to coat with crumbs.
• 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.

DREW'S VENISON STEAKS AND GRAVY

Steps:

• Spray cast iron skillet with non-stick cooking spray and heat on high.
• Cut cubed venison into serving-size pieces.
• Brown venison on each side, about 1 minute.
• In bowl, add 1/2 cup water, wine, bouillon and soup mix.
• Stir to mix well.
• Add soup mixture to skillet, along with onions (and mushrooms if you decide to use them).
• Cover skillet and lower heat to simmer.
• Cook about 30-45 minutes (gravy will thicken).
• Add a little more water if gravy gets too thick before meat is fork-tender.
• GRAVY: When meat is very tender, mix cornstarch with water to make a slurry.
• Pour slurry into hot liquids in skillet, stirring until gravy returns to a boil and is thickened.
• Serve steaks with gravy over steamed rice or mashed potatoes.
• FOR A STROGANOFF: Stir in 8 ounces sour cream, heat until warm but not boiling.
• Serve over wide noodles.
• Variations: Other seasonings you could add: 1/4 tsp thyme, 1/2 tsp basil, 1/2 tsp oregano, OR 1/2 tsp Italian seasoning.
• If you like hot/spicy foods, add 1/4-1/2 tsp crushed red peppers.

FRIED VENISON BACKSTRAP

Steps:

• Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
• Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.
• Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.

FRIED VENISON

Steps:

• Defrost venison over night in cola.
• Rinse in water.
• Put in colander to drain.
• Tenderize.
• Cut into strips 1 1/2 x 3".
• Put in Carnation evaporated milk.
• Dredge in flour seasoned with salt,pepper,garlic powder.
• Drop in HOT peanut oil temperature 350°-375° degrees just till batter is set 10-12 seconds.
• Remove and place in open pan 9 x 13" put in oven for 45 minutes at 350°.
• ***If left in oil too long becomes tough***.
• If unfrozen venison being used, put in cola over-night. Cooking time is time in OVEN.