Fried Venison Cutlets
These pan fried venison cutlets are dredged in a flavorful breading and cooked until golden brown and delicious.
- 2 pounds venison cutlets (½" thick)
- ¼ cup frying oil (or as needed)
- 2 eggs
- 1 tablespoon milk
- ½ teaspoon hot sauce (such as Tabasco)
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 ½ teaspoons kosher salt plus more for seasoning venison
- 1 teaspoon ground black pepper plus more for seasoning venison
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
Set up a dredging station with eggs, milk, and hot sauce beaten together in a small bowl. Add flour, baking soda, baking powder, and all seasonings in a separate bowl.
Season room temperature venison with salt and pepper then dredge in the flour mixture to fully coat venison. Shake off any excess flour, then dip into the egg mixture and let any excess run off before returning the cutlets to the flour mixture for one last dredging.
Continue working in batches until all of the deer steaks have been breaded.
Add enough oil to the bottom of a large cast iron skillet to fill ½" deep.
Heat the oil to 325 degrees then add breaded venison. Fry for approximately 4 minutes per side, or until golden brown. Then flip and cook venison on the other side until golden brown.
Place fried venison on paper towels to drain while frying the remaining steaks.
Serve your crispy fried venison cutlets immediately.
You can tenderize the venison with a meat tenderizer if desired. This is recommended if using steaks from the front shoulder.
For pinker meat, increase your frying temperature to 350. Everything will cook faster.
Calories: 359kcal | Carbohydrates: 33g | Protein: 41g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 1262mg | Potassium: 697mg | Fiber: 1g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 8mg