Chicken Fried Venison Steaks: A Deliciously Southern Twist

Chicken fried steak is a classic Southern dish, typically made with tenderized beef that’s breaded and fried to golden perfection. But have you ever considered using venison instead? Venison, or deer meat, offers a unique, slightly gamey flavor that, when prepared correctly, can elevate this comfort food staple to a whole new level. This recipe for chicken fried venison steaks takes all the best aspects of the original and adds a wild twist that’s sure to impress. The key is tenderizing the venison properly and creating a flavorful breading that complements the meat’s inherent character. Get ready to enjoy a dish that’s both hearty and refined!

## Why Venison Works So Well

Venison is a lean, protein-rich meat that’s lower in fat and cholesterol than beef. It has a distinctive flavor profile that some describe as earthy, slightly sweet, and subtly gamey. The key to working with venison is to understand its leanness. Because it lacks the marbling of beef, it can easily become dry if overcooked. That’s why tenderizing and a quick, hot frying method are crucial for achieving a juicy and delicious result. Chicken frying, with its breaded crust that locks in moisture, is an ideal way to prepare venison steaks.

## Ingredients:

* **Venison Steaks:** 1.5-2 pounds, about 1/2 inch thick (cut from the hindquarters or sirloin)
* **Buttermilk:** 2 cups (or milk with 2 tablespoons of lemon juice or vinegar)
* **Eggs:** 2 large
* **All-Purpose Flour:** 2 cups
* **Cornstarch:** 1/2 cup
* **Seasoned Salt:** 2 tablespoons
* **Black Pepper:** 1 tablespoon
* **Garlic Powder:** 1 tablespoon
* **Onion Powder:** 1 tablespoon
* **Paprika:** 1 tablespoon (smoked paprika adds a nice depth)
* **Cayenne Pepper:** 1/2 teaspoon (optional, for a little heat)
* **Vegetable Oil or Shortening:** For frying (about 2-3 cups, depending on the pan size)
* **Salt:** To taste
* **Pepper:** To taste

**Optional for Gravy:**

* **Reserved Frying Oil:** 1/4 cup
* **All-Purpose Flour:** 1/4 cup
* **Milk:** 2-3 cups
* **Salt:** To taste
* **Black Pepper:** To taste

## Equipment:

* **Meat Mallet or Rolling Pin:** For tenderizing
* **Shallow Dishes or Bowls:** For dredging
* **Large Skillet or Cast Iron Pan:** For frying
* **Tongs or Slotted Spoon:** For handling the steaks
* **Wire Rack:** For draining excess oil
* **Paper Towels:** For absorbing oil
* **Meat Thermometer:** To ensure venison is cooked properly.

## Step-by-Step Instructions:

### 1. Prepare the Venison:

* **Tenderize the Steaks:** This is the most important step. Place each venison steak between two sheets of plastic wrap or in a large zip-top bag. Use a meat mallet or rolling pin to pound the steaks to an even thickness of about 1/4 inch. This breaks down the muscle fibers and makes the venison more tender. Be careful not to pound them too thin, or they will fall apart during frying.
* **Trim Excess Fat and Silver Skin:** Venison can have a slightly gamey taste if not properly trimmed. Remove any excess fat or silver skin from the steaks. The silver skin is a thin, silvery membrane that can make the meat tough.
* **Cut into Serving Pieces:** If the steaks are very large, you can cut them into smaller, more manageable serving pieces.

### 2. Marinate the Venison:

* **Buttermilk Soak:** Place the tenderized venison steaks in a shallow dish and pour the buttermilk over them, ensuring they are fully submerged. The buttermilk helps to further tenderize the meat and adds a tangy flavor. If you don’t have buttermilk, you can make a substitute by adding 2 tablespoons of lemon juice or vinegar to regular milk and letting it sit for 5 minutes to curdle slightly.
* **Refrigerate:** Cover the dish and refrigerate for at least 2 hours, or preferably overnight. This allows the venison to absorb the flavors of the buttermilk and become even more tender.

### 3. Prepare the Breading:

* **Combine Dry Ingredients:** In a shallow dish or bowl, whisk together the all-purpose flour, cornstarch, seasoned salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). The cornstarch helps to create a crispier crust.
* **Whisk Eggs:** In a separate shallow dish or bowl, whisk the eggs until they are well combined. This will be the egg wash for the breading process.

### 4. Bread the Venison:

* **Remove from Buttermilk:** Remove the venison steaks from the buttermilk, letting any excess drip off. Don’t pat them dry, as the moisture will help the breading adhere.
* **Dredge in Flour Mixture:** Dredge each steak in the flour mixture, making sure to coat it completely on both sides. Press the flour mixture into the steak to ensure it sticks well.
* **Dip in Egg Wash:** Dip the floured steak into the whisked eggs, ensuring it is fully coated.
* **Dredge Again in Flour Mixture:** Dredge the steak again in the flour mixture, pressing it firmly to create a thick, even coating. This double-dredging is key to a crispy, golden-brown crust.
* **Repeat:** Repeat the breading process with the remaining venison steaks.
* **Rest the Breading:** Place the breaded steaks on a wire rack for about 10-15 minutes. This allows the breading to set and adhere better during frying.

### 5. Fry the Venison:

* **Heat the Oil:** Pour vegetable oil or shortening into a large skillet or cast iron pan to a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches a temperature of 350-375°F (175-190°C). You can use a thermometer to check the temperature, or test it by dropping a small piece of breading into the oil. If it sizzles and turns golden brown in about 30 seconds, the oil is ready.
* **Fry in Batches:** Carefully place the breaded venison steaks into the hot oil, making sure not to overcrowd the pan. Overcrowding will lower the oil temperature and result in soggy steaks. Fry in batches, if necessary.
* **Fry Until Golden Brown:** Fry the steaks for about 3-4 minutes per side, or until they are golden brown and cooked through. Use tongs or a slotted spoon to flip the steaks and ensure even cooking.
* **Check Internal Temperature:** Use a meat thermometer to check the internal temperature of the venison. The USDA recommends cooking venison to a minimum internal temperature of 160°F (71°C) for medium doneness. If you prefer your venison more well-done, cook it to a slightly higher temperature.
* **Drain Excess Oil:** Remove the fried venison steaks from the pan and place them on a wire rack lined with paper towels to drain excess oil. This will help them stay crispy.
* **Season Immediately:** Season the fried steaks immediately with salt and pepper to taste.

### 6. Make the Gravy (Optional):

* **Reserve Frying Oil:** After frying the steaks, carefully pour off most of the oil from the pan, leaving about 1/4 cup in the bottom. Be careful not to discard any of the flavorful browned bits (fond) that have accumulated in the pan.
* **Whisk in Flour:** Place the pan over medium heat and whisk in 1/4 cup of all-purpose flour. Cook, whisking constantly, for 1-2 minutes until the flour is lightly browned. This creates a roux, which will thicken the gravy.
* **Gradually Add Milk:** Gradually whisk in 2-3 cups of milk, whisking constantly to prevent lumps from forming. Start with a small amount of milk and gradually add more until the gravy reaches your desired consistency. If the gravy becomes too thick, add more milk. If it’s too thin, simmer it for a few more minutes to allow it to thicken.
* **Season to Taste:** Season the gravy with salt and black pepper to taste. You can also add a pinch of garlic powder or onion powder for extra flavor.
* **Simmer and Serve:** Bring the gravy to a simmer and cook for 5-10 minutes, or until it has thickened to your desired consistency. Serve the gravy over the chicken fried venison steaks.

## Tips for Success:

* **Don’t Skip the Tenderizing:** Tenderizing is crucial for making venison steaks palatable. Pound them thoroughly to break down the muscle fibers.
* **Marinate for Flavor and Tenderness:** The buttermilk marinade not only tenderizes the venison but also adds a tangy flavor that complements the meat’s richness.
* **Double Dredge for Extra Crispness:** The double-dredging technique ensures a thick, crispy crust that seals in the moisture and prevents the venison from drying out.
* **Maintain Oil Temperature:** Keeping the oil temperature consistent is essential for even cooking and preventing the steaks from becoming greasy. Use a thermometer to monitor the temperature.
* **Don’t Overcrowd the Pan:** Overcrowding the pan will lower the oil temperature and result in soggy steaks. Fry in batches to ensure even cooking.
* **Rest the Breading:** Allowing the breaded steaks to rest for a few minutes before frying helps the breading adhere better and prevents it from falling off during frying.
* **Use Fresh Oil:** Using fresh, clean oil will result in a better-tasting and more visually appealing final product. Avoid using oil that has been used to fry other foods, as it may impart unwanted flavors.
* **Adjust Seasonings to Your Liking:** Feel free to adjust the seasonings in the breading and gravy to suit your personal preferences. Add more or less of your favorite spices to create a flavor profile that you enjoy.
* **Serve Immediately:** Chicken fried venison steaks are best served immediately while they are hot and crispy. The breading will soften over time, so it’s best to enjoy them fresh out of the fryer.

## Serving Suggestions:

Chicken fried venison steaks are a hearty and satisfying dish that pairs well with a variety of sides. Here are a few serving suggestions:

* **Mashed Potatoes and Gravy:** A classic pairing that complements the richness of the steaks and gravy.
* **Creamed Corn:** A sweet and savory side dish that adds a touch of sweetness to the meal.
* **Green Beans:** A simple and healthy side dish that provides a nice contrast to the richness of the steaks.
* **Coleslaw:** A crunchy and refreshing side dish that cuts through the richness of the fried food.
* **Biscuits:** Warm, fluffy biscuits are the perfect accompaniment to soak up the gravy.
* **Mac and Cheese:** A comforting and indulgent side dish that’s always a crowd-pleaser.

## Variations:

* **Spicy Chicken Fried Venison:** Add more cayenne pepper or a dash of hot sauce to the breading for a spicier kick.
* **Herb-Crusted Venison:** Add dried herbs like thyme, rosemary, or oregano to the breading for a more complex flavor profile.
* **Parmesan-Crusted Venison:** Add grated Parmesan cheese to the breading for a cheesy and savory twist.
* **Mushroom Gravy:** Substitute the milk in the gravy with beef broth or mushroom broth and add sautéed mushrooms for a richer, more earthy gravy.
* **Jalapeno Gravy:** Add diced jalapenos to the gravy for a spicy and flavorful twist.

## Nutritional Information (Approximate):

(Note: Nutritional information will vary depending on the specific ingredients used and portion sizes.)

* **Calories:** 500-700 per serving
* **Protein:** 40-50 grams
* **Fat:** 30-40 grams
* **Carbohydrates:** 20-30 grams

## Conclusion:

Chicken fried venison steaks are a delicious and unique twist on a classic Southern dish. By tenderizing the venison properly, creating a flavorful breading, and frying it to golden perfection, you can create a meal that’s both hearty and refined. Whether you’re a seasoned venison hunter or simply looking for a new and exciting way to prepare wild game, this recipe is sure to impress. So, gather your ingredients, fire up the skillet, and get ready to enjoy a taste of the wild South!