This is the most tender, flavorful fried venison steak you will every put in your mouth! Trust me, after you try this recipe you will want to eat deer steak every night of the week!
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 quarter teaspoon, and have finally got it just right! I can't wait to share it with you!
If you're an avid hunter or have one in your family, I highly recommend you buying 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!
Also, don't forget to check out my yummy Southern Country Gravy recipe to serve over your deer steaks!
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Southern Fried Deer Steak
- 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
- Begin by giving the deer meat a good rinse, then pat it dry.
- Soak deer 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 flour, salt, pepper, paprika, seasoned salt, and cayenne pepper 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.
- 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. Add olive oil (for flavor) and 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 to drizzle over deer steaks. Serve and enjoy!