Chicken Fried Deer Steak Recipes

CHICKEN FRIED VENISON STEAKS

Chicken Fried Venison Steaks image

I was looking for something different to do with my man's fresh kill, so I just whipped this up from stuff I had in the cupboard. My husband and children loved it. Serve with mashed potatoes and gravy (I used brown gravy, but country gravy may be used for a milder taste).

Provided by Lori C

Categories Meat and Poultry Recipes Game Meats Venison

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

2 cups seasoned dry bread crumbs
½ cup all-purpose flour
salt and black pepper to taste
2 eggs
2 tablespoons milk
4 (6 ounce) venison loin steaks, pounded to 1/4 inch thick
½ cup vegetable oil

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.

Nutrition Facts : Calories 731 calories, Carbohydrate 51 g, Cholesterol 221.8 mg, Fat 36.7 g, Fiber 2.9 g, Protein 46.7 g, SaturatedFat 7.3 g, Sodium 496.1 mg, Sugar 3.6 g

CHICKEN FRIED DEER STEAK

Chicken Fried Deer Steak image

We eat a lot of venison and wild turkey, this recipe is delicious when served with mashed potatoes & gravy, fried okra, greens and some skillet cornbread!

Provided by Holly Grier- Wallace

Categories Steaks and Chops

Time 50m

Number Of Ingredients 6

Ingredients

4-6 venison steaks
2 c flour
2 eggs
1/2 c milk
1 c vegetable oil
salt & pepper

Steps:

1. Soak venison steaks in ice cold salt water for ½ hour to 1 hour prior to cooking. Place flour in a large bowl and add salt & pepper, mix together. In another bowl beat eggs with milk.
2. Place oil in skillet (you want about 1" of oil in the skillet) and heat to medium high, you want to cook the steaks fast and have them sizzling when you first drop them in, but not hot enough to burn them quickly.
3. Drain venison steaks and salt & pepper them well, then dip them in egg wash and cover each steak with flour (I usually do this twice per steak, egg wash then flour, to get a lot of coating on it), then drop into hot skillet and cook until golden brown on each side (hint, don't flip steaks the first time until the bottom is crispy, you will lose coating).
4. Drain on paper towels and serve with some southern home-made fixins: Mashed potatoes, milk gravy, fried okra, collard greens, buttered corn and cornbread!

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