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Chicken Fried Venison Steaks and Pan Gravy

Chicken Fried Venison Steaks and Pan Gravy

Imagine sinking your teeth into a crispy, golden-brown venison steak that's so tender it practically melts in your mouth. This isn't just another recipe – this is a culinary adventure that transforms wild game into a mouthwatering masterpiece that will have your dinner guests begging for seconds. Forget everything you thought you knew about game meat, because these chicken fried venison steaks are about to revolutionize your dinner table with an explosion of flavor and texture that will leave you craving more!

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings

Ingredients

  1. 4 venison steaks
  2. 1 cup buttermilk
  3. 1 cup all-purpose flour
  4. 1 teaspoon salt
  5. 1 teaspoon black pepper
  6. 1/2 teaspoon paprika
  7. 1/4 cup vegetable oil
  8. 2 cups chicken broth
  9. 2 tablespoons butter
  10. 2 tablespoons flour (for gravy)

Instructions

  1. Begin by preparing the venison steaks. If they are not already tenderized, you can use a meat mallet to pound them to about 1/2 inch thickness. This will help them cook evenly and become more tender.
  2. In a medium bowl, pour in 1 cup of buttermilk. Add the venison steaks to the buttermilk, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours if you have the time. This marinating process will enhance the flavor and tenderness of the meat.
  3. While the steaks are marinating, prepare your breading mixture. In a shallow dish, combine 1 cup of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1/2 teaspoon of paprika. Mix well to ensure the seasonings are evenly distributed.
  4. After the venison has marinated, remove it from the buttermilk and allow any excess to drip off. Dredge each steak in the seasoned flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour and set the coated steaks aside on a plate.
  5. In a large skillet, heat 1/4 cup of vegetable oil over medium-high heat. Once the oil is hot and shimmering, carefully add the breaded venison steaks to the skillet. Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. You may need to do this in batches to avoid overcrowding the pan.
  6. Once the steaks are cooked, transfer them to a plate lined with paper towels to drain any excess oil. Cover them loosely with foil to keep warm while you prepare the gravy.
  7. In the same skillet, reduce the heat to medium and add 2 tablespoons of butter. Allow the butter to melt, scraping up any browned bits from the bottom of the pan for added flavor.
  8. Once the butter is melted, whisk in 2 tablespoons of flour, stirring constantly for about 1-2 minutes to create a roux. The mixture should be smooth and slightly golden.
  9. Gradually add 2 cups of chicken broth to the roux, whisking continuously to prevent lumps from forming. Continue to cook the gravy for about 5-7 minutes, or until it thickens to your desired consistency. If the gravy is too thick, you can add a little more broth to reach your preferred thickness.
  10. Season the gravy with additional salt and pepper to taste. Once the gravy is ready, remove it from the heat.
  11. To serve, place the chicken fried venison steaks on a plate and generously ladle the pan gravy over the top. Enjoy your delicious meal with your favorite sides!

Tips

  1. Buttermilk Marination Magic: Don't skip the buttermilk soak! This secret weapon tenderizes the meat and adds incredible flavor. The longer you marinate (up to 2 hours), the more tender and delicious your steaks will be.
  2. Temperature is Key: Use a meat thermometer to ensure your venison is cooked to the perfect temperature. Medium-rare is typically best for venison to keep it juicy and tender.
  3. Oil Temperature Matters: Make sure your oil is hot (around 350°F) before adding the steaks. This ensures a crispy, golden-brown crust without making the meat greasy.
  4. Rest Your Meat: After cooking, let the steaks rest for a few minutes before cutting. This helps retain the juices and ensures maximum tenderness.
  5. Gravy Rescue Tip: If your gravy is too thick, slowly whisk in a little more chicken broth. If it's too thin, continue cooking to reduce and thicken.
  6. Serving Suggestion: Pair these steaks with classic sides like mashed potatoes, green beans, or a crisp salad to complete the meal.

Nutrition Facts

Calories: 350kcal

Carbohydrates: 15g

Protein: 35g

Fat: 18g

Saturated Fat: 6g

Cholesterol: 120mg

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