Country Fried Deer Steak and Gravy with Mashed Potatoes

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 STEAK

1. 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 ¼-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 DAKOTA

If 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 RECIPES

Venison Steak Souvlaki

Deer Steak Crostini

Deer Steak Tagliata

Coffee Crusted Steak

Venison Chicken Fried Steak

Cast Iron Venison Steak

Venison Steak and Kidney Pie

CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITY

Did 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 @wildgameandfish

Did you enjoy this Country Fried Deer Steak Recipe? Be sure to leave a 5-star rating RIGHT HERE!

5 from 10 votes

Print Rate

Course: Breakfast, Main Course

Cuisine: American

Keyword: country fried steak, country fried steak recipe, country fried venison steak, deer steak recipe

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: servings

Author: Jeff Benda

Ingredients

2 pounds venison bottom round steak (about 2 inch thick), trimmed of all silver skin
2 cups flour + 3 Tablespoons for roux
2 tablespoon baking powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon baking soda
2 eggs, beaten
¼ cup milk
½ cup vegetable oil
3 Tablespoons butter
½ 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 ¼-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.
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.
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.

The Best Country Fried Deer Steak