Chicken Fried Venison Steaks Food
FRIED VENISON (DEER) STEAKS
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
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
PAN-FRIED VENISON STEAK
"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
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
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
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
25 BEST WAYS TO COOK VENISON
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a venison recipe in 30 minutes or less!
Nutrition Facts :
QUICK CHICKEN-FRIED STEAK WITH PAN GRAVY
This is one of the many main dishes I ate growing up. It would either be beef steak or venison steak.
Provided by Lavender Lynn
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine 1/2 C flour and 1 tsp salt, 1 tsp pepper and 1 tsp paprika on a plate.
- Stir with fork until well blended.
- Put 1/2 C milk in bowl.
- Dip steak in milk first, then coat generously with flour mixture.
- Heat oil in skillet until it reaches 375°F.
- Add steaks to skillet.
- Cook until seared and well crusted on one side, about 2 minutes.
- Turn steaks with tongs, cook 2 more minutes for medium.
- Transfer steaks to a plate. Keep warm.
- To prepare gravy, pour off all but 4 T cooking oil from pan.
- Return pan to medium heat.
- Whisk in remaining 4 T flour; cook 1 minute.
- Whisk in milk; cook until thick, 3 minutes.
- Add more milk if gravy becomes too thick.
- Season with salt, pepper, and paprika.
- Serve with steak and mashed potatoes.
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4.7/5 (40)Calories 349 per servingCategory Dinner Recipes
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4.7/5 (40)Calories 349 per servingCategory Dinner Recipes
- Dust the steaks with some of the flour mixture. Then, using a meat mallet, pound them to 1/4 inch thickness, adding more of the flour mixture as needed to keep the meat coated.*
- Heat the oil in a large, heavy bottomed skillet over medium heat. Dredge the pounded steaks once more in the flour to coat well, and fry until golden, roughly 3-5 minutes per side.
- Remove the cooked steaks to a paper towel lined plate and place in a warm oven while you continue cooking the remaining steaks.
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- (Optional)Allow meat to soak in canning salt water for 20 minutes - 1 hour and rinse - This just helps in the tenderizing process
- Using a glass Coke bottle, tenderize the meat by beating it using the mouth side of the bottle (see photo)
CHICKEN FRIED VENISON WITH CHILI GRAVY | MEATEATER COOK
Recipes Chicken Fried Venison with Chili Gravy Danielle Prewett Mar 30, 2020 Course. Main Duration. 45 minutes Serves. 4+ Chef’s notes …
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- Cut the venison roasts into 1-inch-thick cutlets. You can make cuts partially through and butterfly in half for larger pieces. Take a meat mallet and pound each cutlet to ¼ inch thick. Season with salt and pepper on both sides.
- Spread flour across a plate. Whisk the eggs and milk together. Dredge the cutlet in the flour, shake off the excess, then dip into the egg mixture. Dredge the cutlet back into the flour to finish. Do this for each cutlet and set aside.
- Before cooking, prepare the ingredients for the chili gravy. Pre-blend all the spices and grate the garlic and onion.
- Heat a large cast iron skillet over high heat. Add enough oil to coat the bottom of the pan. When the oil is hot, lay down each cutlet and fry until golden brown. Flip, then fry on the opposite side. Remove and set aside on a tray in the oven on the lowest setting to keep warm.
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From binkysculinarycarnival.com
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Step 5: Cook. Add the olive oil to a cast iron skillet and heat the oil on medium high for about 3 minutes. Then add the breaded venison loin …
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CHICKEN FRIED VENISON STEAK: A TASTY TWIST TO A TEXAS …
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- With a butcher knife, trim off any fat or connective tissue from your steaks, as preferred. Using a tenderizing meat mallet, tenderize the steaks to ¼ inch thickness. Be careful not to tear the meat!
- Soak deer steaks in a container of buttermilk and place in the refrigerator overnight. If you're short on time, 2 hours should do the trick.
- Mix flour, salt, pepper, paprika, seasoned salt, and cayenne pepper together in a medium bowl or small pan. Drizzle about 1 Tablespoon of buttermilk into the flour mixture while stirring, until tiny clumps start to form.
CHICKEN FRIED VENISON - FOX VALLEY FOODIE
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5/5 (1)Total Time 25 minsCategory EntreeCalories 509 per serving
From foxvalleyfoodie.com
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- Cut venison steaks into individual portions, approximately 1/4 - 1/3 pound each. Pound flat and tenderize with a meat mallet.
- Set up your dredging station by mixing the wet batter ingredients (buttermilk and eggs) together in a dish, and combine all of the remaining dry ingredients (flour, baking soda, baking powder, and seasonings) in a separate dish.
- Dredge the venison in the dry mixture, and shake off any excess. Then dredge in the wet mixture, letting any excess drain off. Finally, return the venison to the dry mixture for a final coating. Set breaded venison on a wire rack while breading the remainder and preparing to fry.
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4.7/5 (13)Category Main DishCuisine Comfort FoodTotal Time 1 hr
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- Pound meat to about 1/4" thin by covering the meat steaks with plastic wrap and pounding with a cooking mallet/tenderizer. I usually use the flat end first, remove the plastic, and then hit the steaks one more time with the tenderizer (spikey) end of the mallet.
- Place steaks in a bowl large enough to hold the steaks and about 2 cups of buttermilk. With the steaks in the bowl, cover them with buttermilk and a few shakes of hot sauce. Let the steaks marinade in the buttermilk overnight in a sealed container or up to one hour in the open bowl.
- Heat up your cooking oil to 350°F in a high-edged pan - a big cast iron pan works perfectly for this. The last time I made this, I used bacon grease, because that was all I had on hand. Oh my, the flavor of the pan fried venison steaks were amazing!
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CHICKEN FRIED VENISON STEAK - BIGOVEN
Tenderize the venison (or game) steaks with a mallet till they are 1/4" thick. Place in a zip lock bag with 1 c buttermilk and let soak 2 hours and up to 24 hours. Heat 1/2 c oil in a cast iron pan, or other heavy pan over med hi heat. Whisk egg and 1/2 c milk in shallow bowl. In another bowl, mix 1 1/c flour with salt, pepper and paparika.
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Chicken Fried Venison Steaks. 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). Active Time 20 mins. Total Time 45 mins. Yield 4 steaks. Tags backtoschool ...
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Apr 29, 2012 - Thinly pounded venison steaks get a coating of seasoned crumbs before being fried to a golden brown. Apr 29, 2012 - Thinly pounded venison steaks get a coating of seasoned crumbs before being fried to a golden brown. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
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From pinterest.ca
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From recipesofweek.blogspot.com
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Fried fish in a pot of oil, definitely. Fried chicken, or tenderized steak or venison steaks, for sure. And I didn’t learn until later that chicken fried steak wasn’t related to chickens. But good golly, do I love a good chicken fried steak and gravy. A few years ago my good pal Pete Robbins, a semi-famous outdoor writer type, and I were ...
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From deeranddeerhunting.com
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Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Chicken Fried Venison Steak Recipes : Optimal Resolution List - BestDogWiki Vegetarian Recipe
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From recipeschoice.com
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