Hey everyone! If you didn’t know, my husband likes to deer hunt. So being all about saving money, I have came up with several different ways too incorporate deer into our weekly menu. Venison is something that takes time for some to get used to and others… they never do like it! At first, I was the same way, but I really believe the number 1 make or break for Venison is all in the way you cook it! Today deer meat has become one of my favorite things to eat and in particular, these here fried Venison steaks!
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These have quickly became a favorite around here, they are up there with these Baked Cube Steaks! They are tenderized, marinated, and fried to a crisp golden brown!
The first time I made these deer steaks like this, my husband thought they were some really tender pork chops! So whats my secret?? Its mostly all in the prep before hand that makes the difference so make sure you get all of the instructions before you try!
Making Fried Venison Steaks
- The Day Before or 8 hours before cooking make sure the meat is fully thawed and cut to the size you want to fry them.
- Using a meat tenderizer; beat bith side of each steak; go crazy with it.. š®
- Using Frank Hot sauce- Add 2 1/2 Tablespoon of suace and toss steaks until they are all well coated in sauce.
- Pour 1 Cup of milk over all of it- do not mix.
- Milk acts to help neutralize the game flavor in the meat.
- Cover and set in the refrigerater overnight or atleast 8 hours. (no longer then 24 Hours.
- Remove Steaks from Refrigerater 30 Minutes before cooking; drain but do not rinse and set aside.
- Heat Oil in Large cast iron or heavy Duty Stainless Steel Skillet over medium High heat.
- Whisk together one egg and water in medium size shallow container.
- Mix together Flour and seasoning in another medium shallow dish.
- Dip each steak into the flour mixture, the egg and then back into the flour.
- Place into Heated skillet and fry on each side for 5-7 minutes till a ligh golden.
- I dont have a picture but Its best to drain steaks over a wire wrack or a plate lined with paper towels to soak up excess grease before serving.
I know its fried… but they are sooo GOOD!! š These is hands down my favorite way to eat venison steaks although I do incorporate them into to several of my recipes and people never can tell! Other recipes I like to cook with venison is My Favorite Pepper Steak Recipe, This Mexican Lasagna and Our Favorite Chili Recipe!
Fried Venison Steaks
Ingredients
- 6 Small Deer steaks
- 1 C. Milk
- 2 1/2 T. Franks Hot Sauce
- 1 Large Egg
- 1/2 C. Water
- 1 C. Flour
- 1/2 tsp. Salt
- 1/8 tsp. Onion Powder
- 1/8 tsp. Pepper
- 1/8 tsp. Garlic Powder
- 3/4- 1 Cup Canola Oil
Instructions
Pre prep
- First you want to pre prep your meat either the day before or the early the same morning that you are planning to cook it. ( Atleast 8 hours)
- Using a meat mallet/ Tenderizer , beat both sides of each steak until they began to flatten out. Just go crazy with it š
- Place your meat in a medium/large container and add your hot sauce. Make sure that all the meat is coated well then pour in your milk over the top. Set in Refrigerator for atleast 8 Hours.
Cooking the Meat
- Pull meat out of the refrigerator atleast 30 minutes before cooking, drain but do not rinse; set aside.
- Using a large cast iron or a large Stainless skillet; add your cooking oil and allow to heat up over medium High heat. ( You may have to readjust if it gets to hot)
- While your oil is heating up; in one container mix your egg and water till light and frothy. In another container mix your flour and all of your spices.
- Once your oil is ready; dip each steak into your flour, then your egg and back into your flour. Place your steaks into the skillet making sure to not over crowd ( I normally get 3-4). Allow to cook till a medium/ light brown; About 5-7 minutes on each side.
- Remove from heat and allow excess oil to drain on plate with paper towel or on a wire wrack. Serve with your favorite coutry sides!
I do this too but instead of flour and salt I use crumbled saltine crackers.
Hello, Rick! I have never tried that method. Iām always open to new ways to cook venison and will keep that in mind! Thanks for stopping by!