Chicken Fried Deer Steak
One of my favorite recipes for less-than-tender venison steaks is this one for chicken fried deer steaks. A well tenderized cut of meat will end up tasty and tender when pan fried. And that crusty coating is a wonderful thing!
This recipe is great with any deer steak. It doesn't just have to be used with the tough old bucks. When tenderized, the meat fibers are broken up and the steak is thinner so it cooks quicker.
I use a tenderizer similar to this one. It's made of aluminum and cost less than ten dollars. In a pinch, you can use the bottom of a cast iron skillet, or even a can of corn, to tenderize the steaks. Put the steaks between sheets of plastic wrap before you start slapping it around...your kitchen will stay cleaner if you do.
Chicken Fried Deer Steaks
To make this recipe, you'll need...
- Four deer steaks
- One cup flour
- Salt, black pepper
- Vegetable oil
Tenderize the steaks with the mallet until they are about double in size. You can then cut them into smaller size steaks that will fit the skillet better. Season the venison steak to taste with salt and pepper, then dredge in flour. Set aside to rest.
Begin heating about one-quarter inch of the oil in a skillet over medium heat (I prefer cast iron).
Dredge the steaks in the flour one more time and gently shake off the excess. Fry the steaks in the hot oil until they are lightly browned. Remove onto paper towels or a brown paper bag to drain.
Chicken fried deer steaks are great served alongside mashed potatoes and white gravy. Here's a good recipe for gravy that's perfect for topping the potatoes and the steaks.
Deer Steak Gravy
After the steaks have been fried, reserve two tablespoons of the oil, then drain the rest out of the skillet. Be sure to leave all of the crispies left in the skillet that you can. Add the two tablespoons of oil back to the skillet, and mix in two to three tablespoons of flour. Gently cook this mixture (called a roux)over medium low heat until it just begins to brown. Remove from heat and allow to cool for a bit.
Stir in one quart of milk, a little at a time. Each addition of milk needs to be mixed with the roux until it is smooth. When all of the milk has been mixed in, bring to a gentle boil over medium heat, stirring often. Continue cooking and stirring until the gravy has thickened. Season with salt and pepper.
A couple of nicely browned chicken fried deer steaks served alongside a mound of mashed potatoes, with the whole works drenched with white gravy is a hard meal to beat. Try it sometime!
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