Fried Deer Steak Recipes

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PAN-FRIED VENISON STEAK



Pan-Fried Venison Steak image

"Growing up, this recipe was a family favorite when we had deer meat. I loved it, and now my children do too!" -Gayleen Grote, Battle View, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 pound venison or beef tenderloin, cut into 1/2-inch slices
2 cups crushed saltines
2 large eggs
3/4 cup milk
1 teaspoon salt
1/2 teaspoon pepper
5 tablespoons canola oil

Steps:

  • Flatten venison to 1/4-in. thickness. Place saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat venison with saltines, then dip in egg mixture and coat a second time with saltines. , In a large skillet over medium heat, cook venison in oil in batches for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts :

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

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

PAN-FRIED VENISON WITH BLACKBERRY SAUCE



Pan-fried venison with blackberry sauce image

Blackberries are delicious in savoury sauces, and this version is the perfect match for the richly flavoured venison

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 7

1 tbsp olive oil
2 thick venison steaks, or 4 medallions
1 tbsp balsamic vinegar
150ml beef stock (made with 2 tsp Knorr Touch of Taste beef concentrate)
2 tbsp redcurrant jelly
1 garlic clove , crushed
85g fresh or frozen blackberry

Steps:

  • Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.
  • Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.

Nutrition Facts : Calories 182 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 28 grams protein, Sodium 0.24 milligram of sodium

FRIED VENISON (DEER) STEAKS



Fried Venison (Deer) Steaks image

This is how I remember eating deer growing up. It is easy and I have never had any issues with a gamey taste. But if you are afraid of that you can soak you deer in milk for about 30 minutes. Great with fried potatoes and a salad. I like mine with steak sauce (57).

Provided by Huskergirl

Categories     Deer

Time 10m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb deer chops
1/4 cup flour
1 teaspoon salt
1 teaspoon pepper
1 teaspoon steak seasoning
3 tablespoons canola oil (for frying)
plastic wrap

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.

Nutrition Facts : Calories 245.4, Fat 21.2, SaturatedFat 1.6, Sodium 1163.3, Carbohydrate 12.7, Fiber 0.7, Sugar 0.1, Protein 1.7

FRIED VENISON BACKSTRAP



Fried Venison Backstrap image

Tender venison backstrap is sliced thinly before breading and frying to make a savory crispy crust.

Provided by Nicole Holland Green

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 1h50m

Yield 8

Number Of Ingredients 9

1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
2 cups milk
2 tablespoons hot pepper sauce
2 eggs
½ cup milk
3 cups all-purpose flour
2 tablespoons salt
1 tablespoon ground black pepper
3 cups vegetable oil for frying

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.

Nutrition Facts : Calories 438.2 calories, Carbohydrate 40 g, Cholesterol 149.1 mg, Fat 14.2 g, Fiber 1.5 g, Protein 35.1 g, SaturatedFat 3.6 g, Sodium 1944.4 mg, Sugar 3.8 g

PAN FRIED VENISON BACKSTRAP



Pan Fried Venison Backstrap image

I absolutely adore fried deer meat. Steaks, tenderloins, and backstrap are some of my favorite...

Provided by owetogrub

Categories     Recipes

Time 10m

Yield 4

Number Of Ingredients 0

Steps:

  • Start by slicing the deer backstrap into 1/4 - 1/2 slices
  • In a small bowl mix the milk and egg until smooth
  • Using a shallow bowl or baking pan, combine the flour and salt and pepper
  • Preheat a large skillet on medium-high heat
  • Dredge the deer steak in the flour and then the milk and egg and back in the flour. Do this for all of the deer meat
  • Fry until golden brown and crispy. About 3-4 minutes on each side. Drain the grease on paper towels

Nutrition Facts : Calories 200, Fat 20 grams

VENISON BACKSTRAP RECIPE



Venison Backstrap Recipe image

Venison Backstrap Recipe - Fried deer tenderloin that may just change the way you cook deer meat forever! Tender, juicy, and delicious!

Provided by Jessica Burgess

Categories     Main Course

Time 1h6m

Number Of Ingredients 7

1-2 pounds deer meat (tenderloin and/or backstrap, sliced in to 1/4 inch slices)
2 Tablespoons salt for soaking
2 Tablespoons salt for flour breading (+ additional to taste after fried)
2 cups water
3 cups flour
3 cups vegetable oil
Greek seasoning (optional)

Steps:

  • In a bowl, mix together water and 2 Tbsp salt. Soak sliced deer meat in salt water overnight if you're able, or at least an hour.
  • Heat vegetable oil in a skillet over medium heat to 325 degrees. (My favorite to use is my Lodge Cast Iron Skillet )
  • Remove deer meat from refrigerator, and discard salt water
  • Pat the deer meat dry, with paper towels (UPDATE: We left the deer meat wet the other night, and dipped it in flour, and woah... that wasn't too shabby. So it's up to you!)
  • Mix flour and 2 Tbsp salt, in a ziptop bag or a separate bowl/plate for coating
  • Coat deer meat in flour/salt mixture
  • Place the coated deer meat pieces into the heated vegetable oil. (To test oil's temperature, sprinkle a bit of flour in the oil to see if it bubbles. If it bubbles, it's ready. However, be careful not to get the oil too hot, so it doesn't splatter and burn you when adding the deer meat.)
  • Flip deer meat after a few minutes when the underside is golden-brown. (Approx. 3 minutes)
  • Cook on the alternate side until cooked through and there is no sign of undercooked meat. (We've been playing around with this recipe, and if you like a crunchy breading on your deer meat, cook it a bit longer until it reaches the desired "crunch," you prefer.)
  • Inside of fully cooked meat will be gray/brown, with no sign of red.
  • Remove deer meat from pan, on to plate/dish covered with paper towels to drain oil.
  • We LOVE sprinkling Greek Seasoning on the fried deer meat after it is fried for optimal flavor!

Nutrition Facts : ServingSize 10 pieces, Calories 188 kcal, Carbohydrate 7 g, Protein 3 g, Fat 16 g, SaturatedFat 13 g, Cholesterol 9 mg, Sodium 355 mg

FRIED VENISON



Fried Venison image

Very tender, melt-in-your-mouth venison. From my "adoptive grandmother," in Louisiana who makes this for her family and church gatherings.

Provided by Justmez2

Categories     Deer

Time P1DT45m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 lbs venison
10 ounces Coke
12 ounces Carnation Evaporated Milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 -2 cup flour
1 1/2 cups peanut oil, for electric skillet

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.

FRIED DEER STEAK



Fried Deer Steak image

Fried deer has always been a favorite meal. Nothing like the smell of deer meat cooking on the stove. It brings back lots of childhood memories. Venison in the freezer makes everything better at my house! This is a picture of Danny and his daddy on Ellis Drive. We have this deer on our wall.

Provided by Schelley Brown Francis

Categories     Steaks and Chops

Number Of Ingredients 8

1-2 pkg of venison steaks or back strap
1/2 c white vinegar
2 eggs
1 c milk
2 c all purpose flour
tony chachere's to taste
salt and pepper to taste
cooking oil

Steps:

  • 1. Trim the membrane (white connective tissue) off the meat. Cut in small pieces, about 1/2 the size of a small hand.
  • 2. Soak in cold water with vinegar added, overnight if possible in fridge. This draws the blood out and I try to soak as long as possible.
  • 3. Rinse water, vinegar and blood off of meat. Stir eggs and milk together and pour over meat.
  • 4. In a separate bowl, mix flour and seasoning together. You can adjust these measurments to allow for enough to cover your meat.
  • 5. Heat oil for cooking.
  • 6. Take one piece of meat at a time and cover all sides with flour mixture. I press mine down to cover well all over. Coat all the meat in this manner. I do a little bit at a time as I need it to go into the grease. If you want extra crunchy dip and flour twice.
  • 7. When grease is hot, drop meat in and brown on one side and then flip for other side. I try to turn only once so it will be crispy. When golden brown, drain on paper towel.
  • 8. Note: It just doesn't get better than a deer steak meal with mashed potatoes and peas.

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