Chicken Fried Venison
Chicken fried venison is tenderized, breaded, and fried golden brown before being smothered in a luxurious country gravy.
- 2 pounds venison steak (steak from the hind quarter or shoulder recommended)
- ½ cup cooking oil
- 1 ½ cups buttermilk
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt (plus more for seasoning venison)
- 1 teaspoon ground black pepper (plus more for seasoning venison)
- ¼ teaspoon ground sage
- ¼ teaspoon cayenne pepper
- ¼ cup flour
- ¼ cup butter
- 2 cups milk
- fresh ground pepper (to taste)
- salt (to taste)
Cut venison steaks into individual portions, approximately ¼ - ⅓ pound each. Pound flat and tenderize with a meat mallet.
Season venison with salt and pepper.
Set up your dredging station by mixing the wet batter ingredients (buttermilk and eggs) together in a dish, and combine all of the remaining dry ingredients (flour, baking soda, baking powder, and seasonings) in a separate dish.
Dredge the venison in the dry mixture, and shake off any excess. Then dredge in the wet mixture, letting any excess drain off. Finally, return the venison to the dry mixture for a final coating. Set breaded venison on a wire rack while breading the remainder and preparing to fry.
Add cooking oil to a 9" skillet and bring oil to 325 degrees. Add breaded venison, working in batches as needed, and fry for 3-4 minutes per side until golden brown. Add more oil for each batch if needed.
Remove fried venison from oil and let drain on a clean wire rack.
The gravy can be prepared while the venison cooks, or you can keep the venison warm in a 225 degree oven while you prepare the gravy separately.
Melt butter in a small saucepan set over medium low heat. Sprinkle flour into the melted butter and whisk for 2 minutes while the raw flour taste cooks out.
Slowly dribble milk into the saucepan a little at a time, while continuing to stir. Ensure the milk is fully incorporated before adding more, to prevent lumps. As the gravy thins out more milk can be added at once. Continue until all milk has been added.
Bring the gravy to a simmer to thicken and add salt and pepper. As the gravy gets to your desired consistency it is important to be tasting for salt. Too little salt and the gravy tastes bland. Add more salt until it tastes salted, but not salty.
Serve gravy topped over chicken fried venison.
Tip: For some heat, add 1 tablespoon of hot sauce to the buttermilk & egg dredging mixture.
If your gravy is too thin, just simmer it longer. If it gets too thick, dribble in a little milk to thin it out.
Check out all of my venison recipes here!
Calories: 509kcal | Carbohydrates: 43g | Protein: 44g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 164mg | Sodium: 1202mg | Potassium: 848mg | Fiber: 1g | Sugar: 7g | Vitamin A: 502IU | Calcium: 235mg | Iron: 7mg