Low Carb Chicken Fried Venison
Indulge in the rustic flavors of the wild with this **Low Carb Chicken Fried Venison**—a hearty yet health-conscious twist on a Southern classic! Tender venison steaks are pounded thin, coated in a savory blend of almond flour, parmesan cheese, and bold spices like smoked paprika and cayenne, then pan-fried to perfection in olive oil and butter for a golden, crispy crust. Perfect for keto and low-carb diets, this recipe skips traditional breading without sacrificing crunch or flavor. Ready in just 35 minutes, it's a wholesome, protein-packed dish that pairs beautifully with cauliflower mash or a vibrant green salad. Treat yourself to this guilt-free comfort food that celebrates rich, deep flavors while keeping carbs in check!
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Recipe Information
Ingredients
- 4 pieces venison steaks
- 1 cup almond flour
- 1 cup parmesan cheese, finely grated
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 2 large eggs
- 2 tablespoons heavy cream
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup olive oil
- 2 tablespoons butter
Instructions
Begin by pounding the venison steaks with a meat tenderizer until they are about 1/4 inch thick. This will ensure even cooking and improved tenderness.
In a shallow dish, combine the almond flour, parmesan cheese, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Mix well to combine all ingredients.
In another shallow dish, whisk together the eggs and heavy cream until fully blended.
Dip each piece of venison into the egg mixture, making sure it is fully coated. Allow any excess egg to drip off before moving the steak to the almond flour mixture.
Press the venison into the almond flour mixture, making sure it is thoroughly coated on both sides. Press gently to ensure the coating sticks well.
Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and the oil is shimmering, carefully place the coated venison steaks in the skillet.
Cook the venison for 4-5 minutes on each side, or until the coating is golden brown and crispy. Ensure the meat is cooked through to your desired level of doneness.
Remove the venison from the skillet and place it on a paper towel-lined plate to drain any excess oil.
Serve the low-carb chicken fried venison hot, alongside your choice of low-carb sides such as cauliflower mash or a fresh green salad.
Nutrition Facts
Calories |
3674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.8 g | 361% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 1038 mg | 346% | |
| Sodium | 6515 mg | 283% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 4.4 g | ||
| Protein | 245.3 g | 491% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 2939 mg | 226% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1806 mg | 38% | |
*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.
