Fried Venison Deer Steaks
Crispy, golden perfection meets the rich, tender flavor of venison in this recipe for Fried Venison Deer Steaks. Marinated in a tangy buttermilk and egg mixture, these steaks are seasoned with a savory blend of spices like garlic powder, paprika, and onion powder before being coated in a light, crispy flour and cornstarch breading. Fried to a satisfying crunch, these steaks are a show-stopping way to bring out the best in venison. Perfect for a hearty dinner, they pair beautifully with creamy mashed potatoes, sautéed green beans, or a fresh salad. Whether you’re a seasoned wild game enthusiast or just trying venison for the first time, this easy-to-follow recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces Venison deer steaks
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1.5 cups Buttermilk
- 2 large Eggs
- 1.5 cups All-purpose flour
- 0.25 cup Cornstarch
- 1 cup Vegetable oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Place the venison deer steaks on a cutting board and use a meat mallet to pound them to an even thickness of about 1/2 inch.
In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and paprika. Rub this seasoning mix evenly over both sides of the steaks.
In a medium-sized bowl, whisk together the buttermilk and eggs. Submerge the seasoned venison deer steaks in this mixture and let them marinate for at least 15 minutes.
In another bowl, combine the all-purpose flour and cornstarch, mixing well. This will be the coating for the steaks.
Heat the vegetable oil in a large skillet or frying pan over medium-high heat. The oil should be about 1/4 inch deep in the pan.
Remove one venison steak from the buttermilk mixture, allowing the excess liquid to drip off, and dredge it thoroughly in the flour mixture. Press the flour mixture onto the steak to ensure it is well coated. Repeat with the remaining steaks.
Carefully place the coated steaks into the hot oil, cooking in batches if necessary to avoid overcrowding the pan. Fry for 3-4 minutes on each side or until the coating is golden brown and the steak is cooked through.
Remove the fried steaks from the pan and place them on a plate lined with paper towels to drain off excess oil.
Optional: Garnish with freshly chopped parsley before serving.
Serve hot with your favorite sides, such as mashed potatoes, green beans, or a crisp side salad.
Nutrition Facts
Calories |
4211 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 253.0 g | 324% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 135.1 g | ||
| Cholesterol | 1172 mg | 391% | |
| Sodium | 3929 mg | 171% | |
| Total Carbohydrate | 199.4 g | 73% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 20.0 g | ||
| Protein | 285.2 g | 570% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 635 mg | 49% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 3642 mg | 77% | |
*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.
