Venison Chicken Fried Steak and White Gravy Recipe
My Venison Chicken Fried Steak and White Gravy Recipe is a quintessential Southern meal. The hard part is deciding whether you want to make it for breakfast or dinner.
Servings: 6 servings
Ingredients
Chicken Fried Venison Steak
- 1 cup whole milk or half & half
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 ½ pounds venison steak, cut into 4-ounces each
- ¾ cup vegetable or canola oil
White Gravy
- ⅓ cup all-purpose flour
- 3 cups whole milk or half & half
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Chicken Fried Venison Steak
- Begin by placing the steaks on a cutting board and tenderize them with a Jaccard meat tenderizer.
- Set up an assembly line of dishes. Mix the milk with the eggs in one; the flour seasoned with the 1 ½ teaspoons salt, ½ teaspoon black pepper, and the onion powder in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
- Work with one piece of meat at a time. Sprinkle both sides with remaining salt and black pepper, then place it in the flour mixture. Turn to coat.
- Place the meat into the milk/egg mixture, turning to coat. Place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
- Heat the oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it's sufficiently hot. Cook the meat, 2 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate. Repeat until all the meat is cooked.
- After all the meat is fried, pour off the grease into a bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add ¼ cup of the grease back to the skillet and allow it to heat up.
Gravy
- When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Keep cooking until the roux reaches a deep golden brown color.
- Pour in the milk, whisking constantly. Add the salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, about 5 minutes. Be prepared to add more milk if it becomes too thick. Be sure to taste it to make sure gravy is seasoned correctly.
- Serve the venison steaks smothered in gravy with a fried egg or two and enjoy!
