By Kelly Bogard
Well, another deer season has come to an end. The hunters have returned with their bounty and are hungry to eat it. At least that’s the way it is at my house. My husband usually brings back one deer a year, and if he gets more than one, he takes it to the processor and donates it to the Hunters for the Hungry program. There is quite a bit of meat on a good-sized whitetail deer, so we always have enough for us and some to share. As stewards of the land, this is our duty.
As a reward for his hard work and generosity, I treat my husband to one of his favorite meals–Chicken Fried Deer Steaks–and invite the whole family to join us.
Venison is very similar to beef in regard to taste and texture. When cooked properly, sometimes people can’t even taste the difference. One of the best ways to ensure this is to soak or marinate the steaks in milk.
Next, prepare an egg wash by combining one egg and a half cup of milk in a pie plate. Set aside. In another flat dish, combine the flour and seasonings of your choice. A good steak seasoning with lots of pepper and a touch of cayenne does the trick at my house.
Finally, place your steak in a large skillet with just enough heated vegetable oil to cover the steak. I usually start with a medium high heat and gradually turn it down when I add more steaks. As the bottom of the batter begins to brown, it should be ready to flip over to cook the other side.
Once both sides have browned, remove from the skillet and let each steak rest on a plate for five to ten minutes. They will continue to cook and hold in the moisture. If you are unsure about the doneness of the steak, you can use a meat thermometer. A temperature of 145-160 degrees Fahrenheit will mean you have a medium to medium-well steak.
I hope you enjoyed this year’s deer season in Texas and are sharing your bounty as well.
From all of us at Texas Table Top, enjoy!
Recipe: Chicken Fried Deer Steaks
Summary: Rich, warm venison steaks with a thick fried crust
- 1 lb. deer steaks, tenderized (tenderloin or backstrap)
- 1-1/2 cups whole milk
- 1-1/2 cups all purpose flour
- 1 egg
- vegetable oil
- seasoning to taste
- Place the tenderized deer steaks in a large container and cover with one cup of milk. Cover and set in refrigerator for four hours.
- Prepare an egg wash by combining the egg with the remaining milk in a flat dish with high sides. Set aside.
- Prepare the flour mixture by combining the flour with seasonings. Place in a flat dish with high sides.
- Dredge steak in flour mixture on both sides.
- Remove steak from flour and move into the egg wash, coating both sides.
- Return steak to the flour mixture and coat both sides again.
- Place steak in heated vegetable oil over medium high heat.
- Fry until golden brown on both sides, flipping once during cooking.
- Set cooked meat aside to rest for five to ten minutes.
- For medium to medium-well steaks, cook to 145-160 degrees Fahrenheit.
Prep time (duration): 4 hour(s), 15 minutes
Cooking time (duration): 25 minutes
Number of servings (yield): 4