The Best Country Fried Deer Steak
Country Fried Deer Steak uses a tenderized cut of venison for a classic comfort food served with a creamy gravy and fluffy mashed potatoes.Take me to a Cracker Barrel, Perkins, or Denny's, and I'm always going to order the same thing – Country Fried Steak! This venison steak recipe is another attempt to inspire more hunters and anglers to look at your favorite foods you and your family love to eat and utilize the wild game and fish you harvest to recreate these recipes at home. This hearty and indulgent country fried steak and gravy recipe will have your family and friends asking for seconds. To ensure the deer steak cooks perfectly, slice them to ¼-inch thick before dredging and frying. After frying, pour out the oil and use the same pan to make the gravy. Don’t throw away the brown bits at the bottom, they are full of flavor! The gravy for this Country Fried Deer Steak Recipe is what dreams are made of! If you are looking for new breakfast ideas, this venison recipe is soon to be your new favorite!If you love venison steak as much as we do, you can also check out Our 15 Best Venison Steak recipes!HOW TO MAKE COUNTRY FRIED DEER STEAK1. Preheat oven to 250 degrees F.2. In a pie pan or in a ziploc bag, mix all dry ingredients together, including flour, baking powder, salt, pepper, garlic powder, and baking soda. Set aside. In another separate pie pan, whisk together eggs and milk and set aside.3. Take your bottom round steak and cut in half. Next, cut those lengthwise so you end up with a total of eight 1/4-inch thick slices. 4. On a cutting board, tenderize the steaks using a Jaccard meat tenderizer. Once tenderized, dredge the meat in the flour, followed by the egg/milk and finally in the flour again. Repeat with all the pieces steaks.5. Pour vegetable oil into a cast iron skillet and set over medium-high heat. Once the oil begins to shimmer, add steaks in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, about 2 minutes per side. 6. Remove the steaks to a wire rack set on sheet pan and place in the oven. Repeat until all of the steaks are browned. Hold the steaks in the oven at 250 degrees F until ready to serve.7. In the same skillet you used to fry the steak, without wiping it out, melt the butter over medium heat. Add the remaining 3 tablespoons of flour, whisking to incorporate. Cook for 2-3 minutes, until the roux is a light brown color. Add the heavy cream. Bring to a simmer and cook, whisking constantly, until thickened, about 5 minutes. Season with salt and pepper.8. Ladle the gravy over the steaks and serve with your favorite side dishes like mashed potatoes and greens.COME HUNTING IN NORTH DAKOTAIf you would like to come to North Dakota and experience a great deer hunt, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here. MORE VENISON STEAK RECIPESVenison Steak SouvlakiDeer Steak CrostiniDeer Steak TagliataCoffee Crusted SteakVenison Chicken Fried SteakCast Iron Venison SteakVenison Steak and Kidney PieCONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYDid you make this Country Fried Deer Steak? I’d love for you to join our community and connect with me so we can all see pics of this dish and all of your wild game and fish creations. Be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #wildgameandfish and tagging me @wildgameandfishDid you enjoy this Country Fried Deer Steak Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
- 2 pounds venison bottom round steak (about 2 inch thick), trimmed of all silver skin
- 2 cups flour + 3 Tablespoons for roux
- 2 tbsp baking powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp baking soda
- 2 eggs, beaten
- 1/4 cup milk
- 1/2 cup vegetable oil
- 3 Tablespoons butter
- 1/2 cup heavy whipping cream
Instructions
- Preheat oven to 250 degrees F.
- In a pie pan or in a ziploc bag, mix all dry ingredients together, including flour, baking powder, salt, pepper, garlic powder, and baking soda. Set aside. In another separate pie pan, whisk together eggs and milk and set aside.
- Take your bottom round steak and cut in half. Next, cut those lengthwise so you end up with a total of eight 1/4-inch thick slices.
- On a cutting board, tenderize the steaks using a Jaccard meat tenderizer. Once tenderized, dredge the meat in the flour, followed by the egg/milk and finally in the flour again. Repeat with all the pieces steaks.
- Pour vegetable oil into a cast iron skillet and set over medium-high heat. Once the oil begins to shimmer, add steaks in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, about 2 minutes per side.
- In the same skillet you used to fry the steak, without wiping it out, melt the butter over medium heat. Add the remaining 3 tablespoons of flour, whisking to incorporate. Cook for 2-3 minutes, until the roux is a light brown color. Add the heavy cream. Bring to a simmer and cook, whisking constantly, until thickened, about 5 minutes. Season with salt and pepper.
- Ladle the gravy over the steaks and serve with your favorite side dishes like mashed potatoes and greens.
Tried this recipe? Tag me Today!Mention @wildgameandfish or tag #wildgameandfish
