Fried Venison Deer Steaks 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 :

PAN-FRIED VENISON TENDERLOIN STEAKS



Pan-Fried Venison Tenderloin Steaks image

This recipe was passed to us by our 70 year old neighbor. The man loves his deer. He suggests enjoying this with some onions and pickles on your choice of bun ... beer. Me, I ate them with mashed potatoes and gravy ... and beer.

Provided by KT Scarlet

Categories     Deer

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless venison loin steaks, pounded to 1/4-inch
1 egg, beaten
1/3 cup heavy cream
20 Ritz crackers
2 teaspoons all purpose Greek seasoning (I used Cavender's)
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
2 tablespoons bacon grease (or any oil you like for pan frying)

Steps:

  • Crush crackers in a food processor and mix in spices. I'm sure there are other amazing combinations of spices that would taste incredible, but I'm new to cooking venison!
  • Beat together egg and heavy cream.
  • Melt/heat bacon grease in large skillet on medium heat.
  • Coat the steaks in the egg mixture (I scrape off the extra) and then coat in the cracker mixture.
  • Place steaks in skillet and cook for 5 minutes per side (more or less to your doneness preference.).

Nutrition Facts : Calories 228, Fat 18.8, SaturatedFat 8.4, Cholesterol 79.8, Sodium 180.9, Carbohydrate 11.8, Fiber 0.7, Sugar 1.5, Protein 3.3

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

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