Here in Texas, we are known for our smoky barbeque, spicy Tex-Mex, and chicken fried everything! Since my freezer is currently full of venison (thanks hubby!), today we're making Southern-style Chicken Fried Deer Steak!
These are hands-down the best pan fried venison steaks you will ever put in your mouth! They are so tender, juicy, and melt-in-your mouth delicious!
In this recipe, cubed venison steaks (backstrap or hindquarter cuts) are marinated in buttermilk, coated in seasoned flour, and pan fried to a golden perfection!
Be sure to save your pan drippings to make my peppery Country Cream Gravy to pour on top!
This is my family's all-time favorite meal and once you try it you'll know why!
If you love wild-game recipes as much as my family does, you'll also want to try my juicy Deer Burgers, Slow-Cooker Deer Chili, and Chicken Fried Elk Steak!
If your an avid hunter (or have one in your family), I highly recommend you buy a copy of The MeatEater Fish and Game Cookbook by Steven Rinella. Trust me, you will not be sorry! You will learn so much about processing and cooking wild game from this book!
What is Chicken Fried Deer Steak?
Is it chicken? Is it steak? What the heck is it?!
If you're not from Texas, I realize this may sound a bit foreign to you. Chicken Fried Deer Steak is actually venison steak that has been battered and fried similarly to fried chicken - thus the name!
Ingredients in Chicken Fried Venison Steak
This recipe uses basic ingredients you probably already have on hand or can easily find at your local grocery store. (For measurements, please scroll down to the recipe card below.)
- Venison Steaks - cut from the deer's backstrap or hindquarters and tenderized to one quarter inch thickness.
- Buttermilk - used to marinate the deer steaks in and also used in the batter for a thicker breading.
- Flour - use all-purpose flour for the batter.
- Seasonings - seasoned salt, black pepper, paprika, salt, and cayenne pepper (optional).
- Oil - use canola or vegetable oil with one tablespoon of olive oil (added for flavor) to fry the steaks in.
- Butter - adds a golden-brown color to the breading.
- Gravy (optional) - save your pan drippings to make my peppery Country Cream Gravy to pour over your delicious deer steaks.
How to Make Chicken Fried Deer Steak
Here are the steps and process images for how to make this recipe. (More detailed instructions are in the recipe card below.)
- Start by using a tenderizing meat mallet to pound the deer steaks to one quarter inch thickness. (Be careful not to tear the meat.)
- Marinate in buttermilk overnight or for at least 2 hours.
- Mix flour and seasonings together in a medium bowl or small pan. Drizzle about 1 tablespoon of buttermilk into the flour mixture while stirring, until tiny clumps start to form.
- Remove the steaks from the buttermilk one by one, allowing excess buttermilk to drip off. Coat both sides of the steaks in the seasoned flour.
- Place battered steaks on a large baking sheet and refrigerate for 15 minutes. (This helps the batter stick to the steaks better while frying.)
- Add cooking oil and butter (for browning) to a deep cast-iron skillet or frying pan. Heat to 325°F.
- Fry 2 to 3 steaks at a time for 2-3 minutes on the first side, until blood starts to surface.
- Flip over and cook for 1-2 minutes, until golden brown and internal temperature reaches 165°F.
- Save your pan drippings to make my Country Cream Gravy to drizzle over the delicious deer steaks. Serve and enjoy!
Equipment
- Tenderizing Meat Mallet - Since deer meat is so lean, it needs to be tenderized for this recipe. Be sure to pound the steaks to one quarter inch thickness to ensure a tender texture.
- Large Heavy Skillet - A deep cast-iron skillet works best for pan-frying meat but any heavy skillet or frying pan will do.
Storage
Store leftover steaks in an airtight container for up to 3 days in the refrigerator.
Other Recipes You'll Love!
- Country Cream Gravy
- Slow-Cooker Deer Chili (No Beans)
- Best Deer Burger Recipe
- Chicken Fried Elk Steak
- Boudin Stuffed Pork Loin Wrapped in Bacon
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Be sure to check out my how-to video in the recipe card below!
Chicken Fried Deer Steak
Recommended Equipment
Video
Ingredients
- 1-2 pounds cubed venison steaks (backstrap or tenderloin)
- 1 quart buttermilk (reserve 1 Tablespoon for the batter)
- 2 cups all-purpose flour
- 1 Tablespoon seasoned salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
- canola oil or vegetable oil (enough to fill a deep cast-iron skillet or frying pan ½-inch deep)
- 1 Tablespoon olive oil
- 2 Tablespoons salted butter
Instructions
- Start by giving the venison steaks a good rinse in cold water and then pat dry with paper towels.
- Using a butcher knife, trim off any fat or connective tissue from your steaks, as preferred.
- Lay the steaks flat between 2 sheets of plastic wrap. Using a tenderizing meat mallet, pound the steaks to ¼-inch thickness. (Be careful not to tear the meat.)
- Place deer steaks in a container of buttermilk and marinate in the refrigerator overnight. If you're short on time, 2 hours should do the trick.
- Whisk together flour, seasoned salt, black pepper, paprika, salt, and cayenne pepper in a medium bowl or small pan. Drizzle about 1 Tablespoon of buttermilk into the flour mixture while whisking, until tiny clumps start to form.
- Take steaks out of buttermilk one by one, allowing excess buttermilk to drip off. Coat both sides of the steaks in the seasoned flour and place on a large baking sheet. Refrigerate for 15 minutes. (This helps the batter stick to the steaks better while frying.)
- Heat canola or vegetable oil in a deep heavy skillet over Medium heat. Add olive oil (for flavor) and butter (for browning). When butter has melted and oil has reached 325°F, you're ready to fry!
- Fry 2 to 3 steaks at a time for 2-3 minutes on the first side, until blood starts to surface. Flip over and cook for 1-2 minutes, until golden brown and internal temperature reaches 165°F. Place fried steaks on a plate lined with paper towels to drain.
- Save your pan drippings to make my Country Cream Gravy to drizzle over the delicious deer steaks. Serve and enjoy!
Notes
Storage
Store leftover steaks in an airtight container for up to 3 days in the refrigerator.Tips
To help keep the batter from falling off while frying:- Allow excess buttermilk to drip off your deer steaks before battering.
- Refrigerate the battered steaks for at least 15 minutes before frying.
- Make sure your grease is hot enough.
Nutrition
*This recipe was originally published on January 22, 2020. The blog post and images were updated on March 12, 2022.
FAQ About This Recipe:
Make sure you allow excess buttermilk to drip off your deer steaks before battering, refrigerate the battered steaks for at least 15 minutes before frying, and make sure your grease is hot enough.
Deer backstrap or tenderloin
Malcolm
It was excellent. I will add that even if some of the breading comes off when pulled from skillet, don't worry, it still taste great if cooked as directed.
Ranch Style Kitchen
Thank you so much! I'm so glad you liked it!
Bobby
Ranch Style Kitchen
Thank you!
Hill creature
I'm going to be your one hundred 5 star on your deer resipe tried it loved it also made your gravy out of the drippings 5 ⭐⭐⭐⭐⭐ on it also.
Ranch Style Kitchen
Yay! I'm so glad you liked the deer steaks and gravy recipes! Thank you so much for your review - I really appreciate it!