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.
For Chicken Fried Deer Steaks, you will need…
1 lb. deer steaks, tenderized (tenderloin or backstrap)
1-1/2 cups whole milk
1-1/2 cups all purpose flour
seasoning to taste
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.
In a large baking dish, lay out your steaks and pour one cup of milk over them. Let them rest for four hours covered in the refrigerator.
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.
One by one, remove your steaks from the milk marinade and place them in the flour. Coat both sides with the flour mixture.
Next, place the steak in the egg wash.
Then move it back to the flour for a second coating on both sides.
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
We usually mix the egg and milk together and soak the meat in the mixture. The family likes to make steak tenders out of the meat but the idea of a ‘whole’ chicken fried back strap steak sounds enticing.
I also like the double dipping – wash, seasoned flour, wash and flour again. 🙂
Thanks for the idea! I will try that next time we make deer steaks. We usually marinate the strap and grill it. Thanks for reading and I hope you enjoy all the wonderful recipes.
I do all wild game in milk but do not cook well done deer Elk and they always very good season to your tast
Any piece of venison will work with this recipe, not just backstrap and tenderloin.
looking forward to trying these recipes. Thanks