Southern Fried Deer Steak

Growing up, deer meat was a staple at our dinner table since my dad was an avid hunter. After marrying a hunter myself, not much has changed.

Venison is by far my favorite fried meat; probably because of this recipe. I have tried to perfect it over and over again for years, down to the 1/4 teaspoon, and have finally got it just right! I can't wait to share it with you!

Don't forget to check out my yummy Southern Country Gravy recipe to serve over your steaks!

Southern Fried Deer Steak

This tender and juicy country Fried Deer Steak is full of flavor and sure to become your new family favorite!

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Prep Time 10 mins

Cook Time 30 mins

Marinate time 2 hrs

Total Time 2 hrs 40 mins

Course Main Course

Cuisine American

Equipment

• Butcher Knife
• Tenderizing Meat Mallet
• Skillet

Ingredients

  

• 1-2 pounds deer steak (backstrap or tenderloin)
• 1 quart (4 cups) buttermilk (Save 1 Tablespoon for batter)
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1 Tablespoon seasoned salt
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup canola or vegetable oil
• 1 Tablespoon olive oil
• 2 Tablespoons salted butter

Instructions

 

• Begin by giving the deer meat a good rinse, then pat it dry.
• Using a tenderizing meat mallet, tenderize the steaks to 1/4 inch thickness. Try not to tear the meat.
• Soak steaks in a container of buttermilk and place in the refrigerator overnight. If you're short on time, 2 hours should do the trick.
• Mix the flour, salt, pepper, paprika, seasoned salt, and cayenne pepper together in a medium bowl or small pan. Next, drizzle about 1 Tablespoon of buttermilk into the flour mixture while stirring, until tiny clumps start to form.
• Take steaks out of buttermilk one by one and liberally coat both sides in the flour mixture. Place on an empty plate until ready to fry.
• Heat canola or vegetable oil in a skillet over Medium heat. I add 1 Tablespoon of olive oil for extra flavor. Add butter. When butter has melted, you're ready to fry!
• Cook 2-3 steaks at a time, 2 to 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. Remove to a paper towel lined plate and keep warm. Repeat until all meat is cooked.
• Save your pan drippings to make my Southern Country Gravy for drizzling over steaks. Serve and enjoy!

Tried this recipe?Leave a comment below to let us know how it was!