Breaded Venison
Transform your dinner table into a gourmet retreat with this Breaded Venison recipe, a perfect blend of rustic charm and elevated flavor. Tender venison steaks are seasoned with a bold mix of garlic powder, paprika, and black pepper before being dipped in a Parmesan-infused breadcrumb coating, enhanced with fresh parsley for a hint of brightness. Pan-fried to golden perfection, each steak boasts a crispy, savory crust that locks in the juicy, gamey richness of the venison. Quick to prepare in just 35 minutes, this hearty dish is a stunning choice for a special dinner or a comforting weeknight meal. Pair it with creamy mashed potatoes or roasted vegetables for an irresistible plate that’s sure to impress. Ideal for hunters, wild game enthusiasts, or anyone looking to embrace the unique flavors of venison.
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Recipe Information
Ingredients
- 4 pieces Venison steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Parsley, chopped
- 0.25 cup Vegetable oil
Instructions
Season the venison steaks with salt, black pepper, garlic powder, and paprika. Set aside to let the seasoning absorb while you prepare the breading stations.
Prepare three shallow bowls for your breading process: one with flour, one with beaten eggs mixed with milk, and the third with breadcrumbs, grated Parmesan cheese, and chopped parsley. Stir the breadcrumb mixture well to evenly distribute the cheese and parsley.
Dredge each venison steak in the flour, coating it lightly but evenly. Shake off any excess flour.
Dip the floured steak into the egg mixture, ensuring the entire surface is coated. Allow any excess egg to drip off.
Press the steak into the breadcrumb mixture, gently pressing to ensure the coating adheres evenly on both sides.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the breaded venison steaks into the pan. Cook in batches if necessary to avoid overcrowding.
Cook for 3-4 minutes on each side, or until the crust is golden brown and the internal temperature of the venison reaches 135°F (for medium-rare) or 145°F (for medium).
Transfer the cooked steaks to a plate lined with paper towels to drain any excess oil.
Serve hot with your favorite sides such as mashed potatoes, roasted vegetables, or a crisp salad.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 5.7 g | 28% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 993 mg | 43% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.6 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 135 mg | 10% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 667 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
