Country Fried Venison Steak
Country Fried Venison Steak Now I have loved country fried steak since I was a little boy. I would actually consider myself a devoted follower. Everywhere I go I always want to try out their country fried steak. Now...
Now I have loved country fried steak since I was a little boy. I would actually consider myself a devoted follower. Everywhere I go I always want to try out their country fried steak.
Now a friend turned me on to this idea. He asked, " Do you know how to fry deer steak?" and I thought, "Country fried venison steak?"
Now everyone does country fried steak a little differently and to be honest I really don't like most recipes you find on the internet. The country fried steak you get in restaurants is always thickly breaded and crispy. Unfortunately, most recipes go for a light breading with little crisp and less flavor.
Fortunately, I have a great recipe. Trust me when I say that! I have gone through dozens of recipes looking for the perfect country fried steak and finally I found it. Then to top it off we can go with venison instead of steak and get the best of both worlds.
The only kicker is we have to wait a couple weeks for deer season to start so we can get some nice fresh steaks.
Country Fried Venison Steak
- 5 cubed venison steaks
- 2 eggs
- 2 c's flour
- 1 c corn starch
- crunched up crackers (I like Ritz, but have heard of others)
- pinch of salt
- 3-4 turns on your pepper grinder
- 1/2 tbsp cayenne pepper
- dash of garlic powder
- 1/2 cup of oil (or more if you are using a big pan, usually half in in the bottom)
Heat up your oil in a large frying pan. Get out three pie pans. Put the flower, cornstarch, and seasoning in one, eggs in the next, and the crushed up crackers in the third. If you use rounds instead of cubed steaks, make sure you pound them with a meat tenderizer to flatten them out some. Rub some salt and pepper into both sides of your steaks before you prepare them. Then dredge the steaks through the flour/cornstarch mixture. Get all of your steaks covered in the mixture and set them to the side. Once they are all coated mix the crushed up crackers into the flour mixture. Then dip the steaks into the eggs, coating both sides evenly. Allow excess egg to drip of and then back into the flour/cracker coating. As soon as you have both sides breaded place the venison steaks carefully in the pan. Cook 3-5 minutes on each side so you have a nice crispy, golden crust on your steaks.
Now you can tweak this a little. Choose crackers that you think will add to the flavor or maybe you have another herb or spice that you love in fried food. Maybe it's something that has gone well with eggplant parm. Bottom line: take this and make it yours.
Serve smothered in white gravy (also known as sausage gravy or sawmill gravy and probably a dozen other things) and with a hearty side of mashed potatoes. You probably have your favorite gravy recipe, but I figured I would put that in for kicks.
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