Fried Venison (Deer) Steaks
"This is how I remember eating deer growing up. It is easy and I have never had any issues with a gamey taste. But if you are afraid of that you can soak you deer in milk for about 30 minutes. Great with fried potatoes and a salad. I like mine with steak sauce (57)."
photo by French Tart
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 1 lb deer chops
- 1⁄4 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon steak seasoning
- 3 tablespoons canola oil (for frying)
- plastic wrap
directions
- Place steaks in between plastic wrap and pound out. I use the flat side of the meat mallet instead of the pointy side. I do not get too thin because it will dry out too much while cooking.
- Put seasoning in with flour.
- Dredge steak and fry in skillet.
- Cooking time is about 3 minutes each side. Enjoy.
Questions & Replies
-
What temperature do you have the stovetop at? Silly question I know but I've never cooked venison before.
Reviews
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I cook our deer meat the same way. The thing I so different to make the flour stick is: I dredge the meat in the flour and then in a milk and egg mix and then back in the flour again. Just as if you were cooking chicken. Taste great and makes a good crust. Make some gravy with your left over grease. Makes a great meal. -
Made this for my husband for dinner tonight. He gave it four stars!
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Excellent method for venison! Thank you. For anyone having trouble with strong tasting wild meat: I always rinse it and dry it well before I start any recipe to cook it. Never had a problem with properly handled meat. -
Perfect. Needs no mods. Used this 4 times already. -
Very delicious! I actually used it on deer tenderloins which worked very well, but I didn't bother tenderizing them:) Good with Worscestershire sauce!
see 3 more reviews
Tweaks
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I splash one side with Maggi Seasoning the other with Worcester Sauce spinkle one with Montreal steak Seasoning, both if thick then pan medium-high in 2-3 TBLspoons real butter. Cook one side till brown flip and do second side a hint of shrinkage is all. Don't over cook. Welcome to heaven boys.
RECIPE SUBMITTED BY
Hello, I am a married, no little ones, but great DH and 3 cats. Grew up in rural Nebraska with a family who loves to cook and eat. Trying to be healthier these days and lose some lbs. I do a lot of batch cooking (not quite OAMC). I am trying to get my sister to do it, she has 4 boys (14 to 6) very active and a husband. I love to collect recipes and cookbooks.
I have decided that I am going to try to a new recipe each week. That will be 52 new things done this year.
MY RATING SYSTEM:
5 stars: recipes that I or DH personally like . These will include recipes that I may have added or subtracted ingredients for personal tastes.
4 stars: recipes that I or DH thought was good & would eat if served to us, probably will not make again without changes.
3 stars: This is a dish that looks good but the flavor just is not there. More than likely will not make again
2 stars: Not our tastes at all. Not to say this recipe is not good just not for us.
1 star: I think that the we would have to end up in the hospital to give a 1 star rating, but will see how it goes.
ZAAR WORLD TOUR 4
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