Best Country Fried Venison Recipes

COUNTRY-FRIED VENISON

Steps:

• Cut tenderloin into eight steaks. In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce, butter and Liquid Smoke if desired. Add steaks; seal bag and turn to coat. Refrigerate for 2 hours., In a shallow bowl, combine egg and buttermilk. In another bowl, combine flour and seasoned salt. Drain steaks, discarding marinade. Dip steaks in buttermilk mixture, then roll in flour mixture. , In a large skillet over medium-high heat, cook steaks in oil for 12-14 minutes or until a thermometer reads 160°, turning occasionally.

BUBBA'S COUNTRY-FRIED VENISON STEAK

Steps:

• Combine 1 1/2 cups flour and 1/4 teaspoon of the black pepper. Sprinkle one side of meat with the House Seasoning and the other side with the Seasoned Salt. Dredge the meat in the flour mixture. Heat 1/2 cup oil in a heavy skillet over medium-high heat, add two of the venison steaks, and fry until nice and brown, 5 to 6 minutes per side. Repeat with the remaining steaks, adding up to 1/4 cup oil, as needed.
• When all the steaks are cooked, make the gravy: Add the 2 tablespoons of flour to the pan drippings; stir in the remaining 1/4 teaspoon pepper, and the salt. Stir until the flour is medium brown and the mixture is bubbly. Slowly add the water and the Accent (if using), stirring constantly. Return the steaks to the skillet and bring to a boil; reduce the heat, place the onions on top of the steaks, cover, and simmer for 30 minutes.

COUNTRY FRIED VENISON

Steps:

• Pound venison backstraps until flat with a mallet-type tenderizer. Cut into 2-inch strips. Stir milk and egg to form batter, adding flour as needed until it reaches pancake batter consistency. Dip backstraps into the batter, and then roll them in flour. When completely covered, place them side by side in a pre-heated skillet with butter or oil.
• Turn over until both sides are brown, and then cover and let simmer for 20 minutes. Continue to turn over the backstraps every five minutes so they do not overcook. Remove and place in warm oven.
• To make the gravy add flour to the leftover drippings in the skillet, and stir until the flour is completely absorbed by the drippings. Add milk to the mix, and continue stirring until the gravy bubbles. Use as a dipping sauce for your backstraps.