Cooking Chicken Fried Deer Steak

Chicken Fried Venison Steak • Curious Cuisiniere

Directions. Combine bread crumbs, flour, salt, and pepper in a 1-gallon resealable plastic bag. Beat eggs and milk together in a shallow bowl. Dip each steak into the egg mixture, then place into the plastic bag and shake to coat with crumbs. Heat oil in a skillet over medium heat.

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Coat both sides of the steaks in the seasoned flour. Place battered steaks on a large baking sheet and refrigerate for 15 minutes. (This helps the batter stick to the steaks better while frying.) Add cooking oil and butter (for browning) to a deep cast-iron skillet or frying pan. Heat to 325°F.

You have to cook it right Chicken Fried Venison Steaks

Set breaded venison on a wire rack while breading the remainder and preparing to fry. Add cooking oil to a 9" skillet and bring oil to 325 degrees. Add breaded venison, working in batches as needed, and fry for 3-4 minutes per side until golden brown. Add more oil for each batch if needed.

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Mix the flour and cornstarch in a bowl. The cornstarch is key for getting that flakiness when it fries up. Pull the venison from the bag and let the excess milk/hot sauce drain off, and set the venison on a plate. Salt and pepper and sprinkle the onion and garlic powder over both sides.

Today’s lunch. Chicken fried deer steak Toyota Tundra Forum

Use a meat mallet to pound the steaks to half the thickness. I use ½ inch thick steaks, pounded to ¼ inch thick. Cut steaks into ½-inch wide strips. Mix seasonings into flour with a whisk or fork. Crack eggs into a separate bowl and beat well with a whisk. Heat bacon fat in a heavy skillet over medium-high heat.

Chicken Fried Marinated Deer Steak

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.

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How to make Chicken Fried Venison Steak. First, pound the steaks to tenderize them and thin them out. Next, prep your station: place flour and seasonings into a bowl and stir well. Then, add eggs and milk into a separate bowl and whisk together. Heat a large cast iron skillet over medium high heat. You can also use any frying pan that you have.

Cooking Chicken Fried Deer Steak

Step 5: Cook. Add the olive oil to a cast iron skillet and heat the oil on medium high for about 3 minutes. Then add the breaded venison loin steaks. Cook on each side for about 3 minutes per side, careful not to burn the steaks.

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Season the steaks with salt and pepper. Heat 2 inches of oil in a large cast iron skillet to 375 degrees F. In a shallow bowl, whisk together flour, onion powder, baking powder, paprika, black pepper, and salt. Whisk together the egg and the buttermilk in a separate shallow dish. Place the cornstarch in a third large shallow dish.

Chicken Fried Venison Steak Savor the Best

Directions. In a deep heavy skillet add oil/shortening to a depth of about 2 inches. Heat oil to 350 F. Season cutlets with salt and pepper. Mix flour and cornstarch together in a large bowl. The cornstarch will help make the fried breading more crispy. Dip the cutlets in buttermilk and then dredge in flour mixture.

This Southern Chicken Fried Deer Steak is the most tender and flavorful

Put flour in one and beat 2 eggs and some milk in another. Then you take the deer meat and cover it with the egg/milk mix then cover it with the flour. Repeat once. You want to make sure to get a good thick batter. Then when the oil is hot in the frying pan you put the covered deer meat in it. Sprinkle a little lawry's on top and let cook.

How to cook chicken fried deer steak and make white gravy YouTube

1 lb. venison top round, sirloin, or backstrap. 2 eggs. ¼ cup milk or water. 1 cup all-purpose flour, plus extra if needed. Cooking oil. 2 tbsp. all-purpose flour

Chicken Fried Deer Steaks Texas Farm Bureau Table Top

This chicken-fried venison recipe is a breeze to whip up, yet results in the most satisfyingly crunchy and golden crust on the outside of each steak. With a combination of pantry staples, you'll have everything you need to get started. The steaks themselves are carefully dredged and coated before being fried in a hot skillet with just a bit of oil.

Chicken Fried Deer Steaks Texas Farm Bureau Table Top

Preheat frying oil to 375°F. While oil is heating, beat eggs and splash of milk in a bowl. Combine flour and Tony's More Spice Seasoning in a separate bowl. Bread your steaks. Move steaks to eggs and coat. Then transfer to flour mixture and coat well. Return steaks to the eggs and back to the flour for a second coating.

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Add the oil and butter to a large frying pan and heat over medium high heat. Preheat the oven to 170 degrees, to keep steaks warm after frying. When the oil is ready, fry each steak until they are golden brown on each side. Drain on paper towels then place steaks on baking sheet in the oven. Reserve oil.

Southern Fried Deer Steak Ranch Style Kitchen

Allow loin to come to room temperature for at least 30 minutes, before cooking. Always let venison rest for at least 5 minutes, before cutting. Can be stored in refrigerator up to 3 days. Can be reheated in oven for just enough time to eat. It's also delicious cold on salads.