Low Sodium Chicken Fried Venison
Experience a healthier twist on a Southern classic with this Low Sodium Chicken Fried Venison recipe. Perfect for hunters and those seeking a flavorful alternative to traditional fried steak, this dish features tender venison steaks coated in a spiced low-sodium buttermilk and seasoned flour mixture, then pan-fried to golden perfection in olive oil and unsalted butter. With minimal prep and a quick 20-minute cook time, it's a low-sodium comfort food ideal for busy weeknights or special gatherings. Garnish with fresh parsley for a pop of color and serve with your favorite side dishes for a meal that’s both heart-healthy and irresistibly satisfying!
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Recipe Information
Ingredients
- 2 pieces Venison steaks
- 1 cup Low sodium buttermilk
- 1 cup All-purpose flour
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Ground black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 large Egg
- 2 tablespoons Cornstarch
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Begin by trimming any excess fat or silver skin from the venison steaks and gently pounding them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a shallow dish, combine low sodium buttermilk and egg. Whisk together until well combined.
In another shallow dish, mix together the all-purpose flour, garlic powder, onion powder, paprika, ground black pepper, and cornstarch.
Dip each venison steak into the buttermilk mixture, ensuring it is fully coated, then dredge it in the seasoned flour mixture. Press the flour onto the steaks to ensure it adheres well.
In a large skillet, heat the unsalted butter and olive oil over medium-high heat until the butter is melted and the oil is shimmering.
Carefully place the coated venison steaks in the skillet. Cook for about 4-5 minutes on each side, or until golden brown and cooked to your desired doneness (internal temperature should reach at least 145°F).
Once cooked, remove the steaks from the skillet and place them on a paper-towel-lined plate to drain excess oil.
Allow the steaks to rest for a couple of minutes. Serve hot, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.6 g | 89% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 482 mg | 160% | |
| Sodium | 288 mg | 13% | |
| Total Carbohydrate | 125.6 g | 46% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 12.7 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 390 mg | 30% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1347 mg | 29% | |
*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.
