Chicken Fried Venison

What is chicken fried steak?

Chicken fried steak, which is also known as country fried steak, came to the Americas from Europe. The Austrians and Germans call it weiner schnitzel, the Italians call it milanese.

It’s basically tenderized steak in the south, sometimes tenderized beef cube steak, which is breaded and battered in egg and bread crumbs. It resembles fried chicken in preparation, hence the term chicken-fried.

Traditionally, chicken fried steak is served with a brown gravy and onions or with a pepper gravy, but this is unnecessary. Photographs are plated with pepper cream gravy.

Notes about quick cooking venison

Since venison is much leaner than beef or pork, it can be difficult to cook in a quick method. Often the recommended treatment to render the meat tender is marinating in an acid, such as vinegar or lemon juice.

This is not traditionally the method used for chicken-fried venison, though. Deer meat gets tenderized with a meat mallet or knife-type tenderizer.

When using leg steaks it is imperative to tenderize the meat before breading and cooking. A meat mallet is key to tenderize these cuts of meat, then the steak will be tender without the use of marinades.

The other key to quick cooking venison is not to overcook the meat. Venison should never be cooked to medium well or well done, or it will be tough.

What you need

• Venison steak or backstrap/ loin: The backstrap makes delicious chicken-fried but rear leg steaks will also work. Just be sure to tenderize them.
• Breading: We love corn flake crumbs but panko bread crumbs will also work well. You can also use all-purpose flour as well.
• Eggs: Mix about a tablespoon of water with a large egg.
• Garlic Powder: Use store-bought or, better yet, homemade garlic powder.
• Spice: Add just a bit of paprika or cayenne chili powder for a little kick.
• Onion Powder: Onion powder will give you an earthy flavor.
• Parsley: Dried parsley adds a bright, fresh note.
• Salt: Use kosher salt or sea salt.
• Black Pepper: Freshly ground black pepper is the best.

How to make it

Step One:

Trim the backstrap.

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Step Two:

Slice the deer steaks at least 1″ thick.

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Step Three:

Lightly pound to tenderize. A plastic bag keeps the kitchen cleaner.

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Step Four:

Crack the eggs into a medium bowl. Whisk them up. Dip the steaks in the egg.

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Step Five:

Mix the breading and the spices together. Place the mixture on a flat plate. Bread venison on one side, pressing down if needed.

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Step Six:

Flip and bread the other side.

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Step Seven:

Shallow fry in vegetable oil in a cast iron skillet over medium-high heat, until lightly browned. Flip and brown the other side. Remove the steaks from the oil when the internal temperature measures 130°F on an instant-read meat thermometer.

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Drain the meat on paper towels to remove some of the oil.

What to do with leftovers

If you have leftovers, which is doubtful, you can make this easy Venison Parmesan Style. You will purposely have to cook more than you think you will eat to have leftovers.

Leftovers will last 3-4 days in the refrigerator, in an airtight container. You can freeze individually wrapped pieces for 2-3 months. To heat, place the frozen steak in to oven at 425°F for about 15 minutes. It can also be reheated in the air fryer for about 5 minutes.

Leftovers are equally as good cold on top of a sandwich or salad.