Best Breaded Deer Steaks Recipes

PAN-FRIED VENISON STEAK

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°).

BREADED VENISON

Steps:

• Trim the fat from the venison and cut into serving sizes, pound to 1/4 inch thickness and place on a large cookie sheet.
• Brush each piece of venison with French dressing, turning to coat both sides.
• In a 1 gallon zip-lock bag add the flour, 1 teaspoons garlic powder, 1/4. teaspoons cayenne pepper, 1 teaspoons Seasoned Salt and 1/4 teaspoons fresh ground pepper and mix well and set aside.
• In a shallow pie pan beat the egg and milk lightly.
• Place the crackers (about 2 sleeves) in a gallon zip-lock bag and crush or used your food processor and place in a shallow pie pan.
• Place 4-5 pieces of venison in the flour mixture and shake to coat lightly.
• Remove and set aside.
• Repeat with the remaining venison.
• Dip each piece in the egg mixture then the cracker mixture (press to coat well) and set aside.
• Repeat until all pieces are coated.
• Place in the refrigerator for about 30 minutes.
• Heat oil over medium heat to about 350 degrees.
• Place several pieces of venison into the oil and cook about 4-5 minutes or until golden brown.
• Turn and cook another 4-5 minutes or until the internal temp reaches about 160 degrees F. ( I like mine well done so I may cook a little longer.).
• Remove and place on a platter lined with paper towels to drain and place in a warm oven.
• Repeat until all pieces are cooked.
• We serve this with mashed potatoes and gravy. I dip mine in Heinz 57 and DH ketchup (yuck).

VENISON PARMESAN

Steps:

• Tomato Sauce
• Heat a large skillet over medium-high heal. Add 1/4 cup extra-virgin olive oil and 1 red onion, chopped. Sauté over medium-high heat until the onion is translucent. Add 4 cloves of garlic, chopped, and sauté for 30 more seconds. Add one 28-ounce can of crushed tomatoes (San Marzano tomatoes have the best flavor) and a little salt and pepper Simmer for 20 minutes. Taste, adjust seasoning, add a sprig of basil, and remove from the heat. Use immediately, cool and freeze, or cool and keep in the fridge for up to a week.
• Fresh Bread Crumbs
• Fresh bread crumbs are so much more delicious, they're worth making every time you have a fresh loaf of bread in the house that's gone a little stale. I like to use baguettes, but sour­dough works, too.
• Remove the crusts, cut the bread into 1/2-inch pieces, throw them into your food processor, and pulse until you have bread crumbs.
• It's that simple. Store the bread crumbs in resealable bags in the freezer for when you need them.
• How to Thinly Slice Basil
• First pick the largest leaves.
• Stack them up like dollar bills, then roll them like a cigar so you end up with a long roll of leaves.
• Slice the long roll crosswise with a sharp knife into thin slices. When they unfurl you'll have little thin slices of basil. Pretty cool.
• Venison Parmesan
• Taking one piece at a time lay a steak between two pieces of plastic wrap and use a meat mallet or a fist-sized rock to pound the hell out of it until it's 1/4 inch thick. Seriously, smash it. You want it to be tender. Smash it to the point that when you lift the meat up, you can see light through it. Then repeat with the remaining steaks. If the plastic starts to shred on you, sprinkle a little water directly on the meat then cover it with plastic. This will keep the plastic moving instead of sticking to the meat. Set the meat aside.
• Set up a breading station use three pie plates or rimmed plates. Fill one pie plate with flour.
• Crack the eggs into a small bowl, add a little water, beat lightly with a fork and add this mixture to the second pie plate. Fill the third pie plate with 1 cup of the grated Parmigiana and the bread crumbs; toss with your fingers to combine.
• Preheat a cast-iron skillet or another heavy skillet over medium heat. Add about 1/2 inch of oil.
• Season the pounded steaks well with a good amount of salt and pepper on both sides.
• One at a time, dredge each through the flour, the egg wash, and then the bread crumbs. After each step, make sure to shake off any excess breading materials.
• Test the preheated oil by adding a small piece of bread to the oil. If it starts to sizzle, you know it's hot.
• Carefully lay a couple of the breaded steaks in the skillet (don't overcrowd the pan) and sear them for about 2 minutes per side, until golden brown.
• Remove to a baking sheet lined with paper towels to drain. Season each steak lightly with salt as it comes out of the oil. Repeat with the remaining steaks.
• Preheat the oven to 375°.
• Lightly oil the bottom of a 9-by-13-inch baking dish. Ladle about 3/4 cup of tomato sauce onto the bottom of the baking dish. Lay the steaks side by side in the baking dish, fitting them as tightly as you can.
• Top the steaks with ½ cup tomato sauce, a third of the basil, and 1/4 cup grated Parmigiana. Begin again with another layer of steaks, the remaining 3/4 cup tomato sauce, and another third of the basil.
• Top with the shredded mozzarella and the remaining grated Parmigiano.
• Cover the dish with foil and bake 25 minutes, until hot and bubbly. Remove the foil and bake for another 10-15 minutes, until the cheese starts to brown.
• Remove from the oven and let rest for 5 minutes.
• Garnish with the rest of the basil and serve immediately with extra grated Parmigiana at the table.

BREADED STEAKS

Steps:

• Flatten steaks to 1/2-in. thickness. Cut into serving-sized pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°), 2-3 minutes on each side.

FRIED VENISON BACKSTRAP

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.

BREADED DEER STEAKS

Steps:

• Beat steaks with a meat tenderizer mallot.
• place in egg, milk mixture.
• Now put the bread crumbs on a plate& coat them.
• Fry in frying pan with the oil hot& ready to devour the steaks.
• sprinkle with the garlic powder.
• (s& p) if desired I do.
• fry on both sides.
• keep warm in oven, now with the guck on the bottom I add onions& mushroom.
• they make for a good gravy.
• serve with mashed potatoes, veggie, salad.
• soooo good.

BREADED BEEF

Steps:

• Place the beef roast into the freezer for several hours, until very firm and almost frozen. Slice the beef about 1/8 inch thick across the grain. You can also ask the butcher to slice it very thinly for you.
• Whisk the eggs and water together in a bowl. Spread the bread crumbs out onto a large sheet of aluminum foil, and sprinkle with garlic powder, salt, and Parmesan cheese. Mix all the crumb ingredients together until well combined. Dip each piece of beef into the egg mixture, then thoroughly coat with crumbs. Place the coated slices onto a sheet of foil on a baking sheet, and separate them with waxed paper as you dip and coat the beef.
• Heat the vegetable oil in a large, heavy skillet until shimmering, and pan-fry the beef slices until golden brown, about 2 minutes on the first side and 1 minute on the second side. Fry 2 or 3 slices per batch.