Chicken Fried Venison
Prepare to elevate your wild game experience with the irresistible 'Chicken Fried Venison' recipe, a hearty twist on a Southern classic. Perfectly marinated venison steaks are tenderized in buttermilk for maximum flavor before being coated in a seasoned flour blend featuring garlic powder, onion powder, and paprika. The double-dredge technique ensures a crispy, golden-brown crust that's fried to perfection. Topped with a luxuriously creamy country gravy made from chicken broth, heavy cream, and butter, this dish combines rustic comfort with gourmet appeal. Ideal for special occasions or a cozy dinner, this rich and flavorful venison recipe is a must-try for game meat enthusiasts and fans of down-home cooking alike! Keywords: Chicken Fried Venison, crispy venison steak, Southern recipe, country gravy, comfort food, wild game recipe.
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Recipe Information
Ingredients
- 4 pieces Venison steaks
- 2 cups Buttermilk
- 2 cups All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 large Eggs
- 1 cup Milk
- 1 cup Vegetable oil
- 2 tablespoons Butter
- 2 cups Chicken broth
- 1 cup Heavy cream
- 0.5 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
Instructions
Place venison steaks in a shallow dish and pour buttermilk over them to marinate. Cover and refrigerate for at least 2 hours, or overnight for more tenderness.
In a bowl, combine all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper for the coating.
In another bowl, whisk together eggs and milk to create an egg wash.
Remove venison from buttermilk and pat dry with paper towels. Dredge each piece in the seasoned flour mixture, then dip in egg wash, and coat again in flour to ensure a thick breading.
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add venison steaks to the pan. Cook for 3-4 minutes on each side until golden brown and crispy, then remove and let drain on paper towels.
For the gravy, melt butter in a saucepan over medium heat. Whisk in 1/4 cup of the seasoned flour left from breading until smooth.
Slowly add chicken broth, whisking constantly to prevent lumps. Bring mixture to a simmer and cook until thickened, about 3-4 minutes.
Stir in heavy cream and season with kosher salt and black pepper, adjusting the seasoning to taste. Continue to cook for another 2 minutes until smooth and creamy.
Serve the chicken fried venison steaks hot, topped with the creamy country gravy.
Nutrition Facts
Calories |
4946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 357.8 g | 459% | |
| Saturated Fat | 110.6 g | 553% | |
| Polyunsaturated Fat | 136.2 g | ||
| Cholesterol | 1133 mg | 378% | |
| Sodium | 4978 mg | 216% | |
| Total Carbohydrate | 228.9 g | 83% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 38.1 g | ||
| Protein | 189.3 g | 379% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 1054 mg | 81% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 3266 mg | 69% | |
*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.
