Paleo Chicken Fried Venison
Craving a hearty, comfort-food favorite that's Paleo-friendly? Look no further than this Paleo Chicken Fried Venison recipe! This delightful twist on a classic Southern dish uses tender venison steaks coated in a crispy almond flour and tapioca starch crust, flavored with garlic powder, onion powder, and paprika. Each steak is dipped in a coconut milk and egg wash for a rich, golden coating that’s fried to perfection in coconut oil. Gluten-free and dairy-free, this recipe is ideal for those following a Paleo lifestyle while still indulging in bold flavors and satisfying textures. Garnished with fresh parsley and best served with Paleo-approved sides, such as mashed sweet potatoes or a crisp green salad, this dish makes a show-stopping dinner that’s ready in just under 45 minutes. A perfect way to elevate venison for a healthy and indulgent meal!
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Recipe Information
Ingredients
- 4 pieces Venison steaks
- 1 cup Almond flour
- 0.5 cup Tapioca starch
- 3 large Eggs
- 0.5 cup Coconut milk
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Coconut oil
- 2 tablespoons Fresh parsley
Instructions
Start by preparing your venison steaks. If they are thick, pound them gently with a meat mallet to about 1/2-inch thickness.
In a shallow bowl, mix the almond flour, tapioca starch, garlic powder, onion powder, paprika, salt, and black pepper.
In another bowl, whisk together the eggs and coconut milk until well combined.
Dredge each venison steak first in the almond flour mixture, coating it completely. Then dip it into the egg mixture, ensuring it's fully covered, and finally, return it to the almond flour mixture for a final coating.
Heat the coconut oil in a large skillet over medium heat. You'll want enough oil to cover the bottom of the skillet by about 1/2 inch.
Once the oil is hot, carefully place the coated venison steaks in the skillet. Cook for 3-4 minutes on each side, or until golden brown and cooked through.
Transfer the cooked venison to a paper towel-lined plate to drain any excess oil.
Garnish with freshly chopped parsley before serving.
Serve immediately with your choice of Paleo sides, such as mashed sweet potatoes or a simple green salad.
Nutrition Facts
Calories |
2920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.0 g | 238% | |
| Saturated Fat | 104.7 g | 524% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 938 mg | 313% | |
| Sodium | 2832 mg | 123% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 16.9 g | ||
| Protein | 161.1 g | 322% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 378 mg | 29% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 1779 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.
