Best 2 Chicken Fried Deer Steak Recipes
Craving for a delectable twist on the classic chicken-fried steak? Look no further than this comprehensive guide to preparing Chicken-Fried Deer Steak. This Southern comfort food gets a wild game makeover with tender venison, transformed into a crispy, juicy masterpiece.
Dive into a culinary journey with our curated collection of Chicken-Fried Deer Steak recipes. From basic techniques to innovative flavor combinations, these recipes cater to every taste and skill level. Discover the secrets to achieving perfect breading, ensuring a golden-brown crust and succulent interior. Explore variations that incorporate unique ingredients, tantalizing sauces, and delectable sides.
Whether you're a seasoned pro or a novice cook, this article equips you with the knowledge and inspiration to create an unforgettable Chicken-Fried Deer Steak experience. So, get ready to embark on a flavorful adventure as we delve into the art of transforming venison into a crispy, mouthwatering delicacy.
CHICKEN FRIED STEAK (NO, WAIT THAT'S DEER FRIED STEAK)
When we cut our deer loins up for steaks, we cube them with a machine. So, actually it is tenderized twice, where the pattern on meat is cubed. I got tired of just the same old thing ,so I thought, why not try this? Glad I did.
Provided by Peggi Anne Tebben
Categories Steaks and Chops
Time 25m
Number Of Ingredients 5
Steps:
- 1. Beat together the egg & milk. Set aside.
- 2. Lay meat, a few pieces at a time, on counter. Take a small cast iron skillet, or other skillet that is not rounded on bottom, & with the bottom edge of the pan, slightly flatten the meat. So, if the meat was 1/2" thick to start with, flatten to about 1/4".
- 3. Place the deer steak in egg mixture.
- 4. Place the flour in sorta deep bowl to prevent a mess.
- 5. Remove the meat from mix, one piece at a time, & shake off excess liquid & place in flour mixture. With hands, cover both sides of meat with flour & press it onto it. Shake off excess & place on a piece of wax paper. Repeat with all pieces of meat. Do not stack.
- 6. Heat 1/4" canola oil in cast iron skillet or whatever you fry in. Heat on med-high heat.
- 7. As you place the meat in the fryer, re-dip in your flour first & shake off excess.
- 8. Place in hot oil & fry until golden brown on one side, flip & repeat on other side.
- 9. Drain on paper towels. Salt & pepper on top. Serve hot with mashed potatoes & white gravy.
- 10. This has absolutely no deer taste. It tastes just like the normally chicken fried steak without the gristle & added fat.
CHICKEN FRIED DEER STEAK
We eat a lot of venison and wild turkey, this recipe is delicious when served with mashed potatoes & gravy, fried okra, greens and some skillet cornbread!
Provided by Holly Grier- Wallace
Categories Steaks and Chops
Time 50m
Number Of Ingredients 6
Steps:
- 1. Soak venison steaks in ice cold salt water for ½ hour to 1 hour prior to cooking. Place flour in a large bowl and add salt & pepper, mix together. In another bowl beat eggs with milk.
- 2. Place oil in skillet (you want about 1" of oil in the skillet) and heat to medium high, you want to cook the steaks fast and have them sizzling when you first drop them in, but not hot enough to burn them quickly.
- 3. Drain venison steaks and salt & pepper them well, then dip them in egg wash and cover each steak with flour (I usually do this twice per steak, egg wash then flour, to get a lot of coating on it), then drop into hot skillet and cook until golden brown on each side (hint, don't flip steaks the first time until the bottom is crispy, you will lose coating).
- 4. Drain on paper towels and serve with some southern home-made fixins: Mashed potatoes, milk gravy, fried okra, collard greens, buttered corn and cornbread!
Tips:
- Choose the right cut of venison: For frying, choose tender cuts like backstrap, tenderloin, or sirloin. Avoid cuts with a lot of connective tissue, like the shoulder or shank.
- Tenderize the venison: Venison can be tougher than beef, so it's important to tenderize it before frying. You can do this by marinating it in a mixture of acidic ingredients like lemon juice or vinegar, or by using a meat tenderizer.
- Use a light breading: A heavy breading will weigh down the venison and make it greasy. Instead, use a light breading made with flour, cornstarch, or bread crumbs.
- Fry the venison in hot oil: The oil should be hot enough to sizzle when the venison is added. This will help to create a crispy crust and prevent the venison from sticking to the pan.
- Don't overcrowd the pan: If you overcrowd the pan, the venison will not cook evenly. Cook the venison in batches if necessary.
- Cook the venison until it is cooked through: Venison should be cooked to an internal temperature of 145 degrees Fahrenheit. Use a meat thermometer to ensure that the venison is cooked properly.
Conclusion:
Chicken-fried venison steak is a delicious and easy-to-make dish that is perfect for a weeknight meal. By following these tips, you can make sure that your chicken-fried venison steak turns out perfect every time.
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