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!
You can also FOLLOW ME on FACEBOOK, PINTEREST, YOUTUBE, and INSTAGRAM for more delicious, down-home recipes!
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Southern Fried Deer Steak
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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
- ¼ teaspoon cayenne pepper (optional)
- ½ 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.
- With a butcher knife, trim off any fat or connective tissue from your steaks, as preferred. Using a tenderizing meat mallet, tenderize the steaks to ¼ inch thickness. Be careful not to tear the meat!
- 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!
Bryan
This deer steak turned out perfect. Best I’ve had. Thanks for the recipe.
Ranch Style Kitchen
You’re welcome! Thank you so much for trying my recipe! I’m so glad you liked it!
Sarah Tucker
Great recipe - sending this to my dad as he has tried to fry deer so often and it always comes out tough. This recipe looks perfect!
Ranch Style Kitchen
Thank you! He’s going to love it! Please let me know how it turns out for him!?
Janel
I've only had venison a couple times, but this looks really tasty! I can get some from my local butcher, so I'm definitely going to add this to my list of recipes to try this month.
Ranch Style Kitchen
Thank you so much for your comment and please let me know how it turns out!?
Rachel
This looks anazing, and I bet the buttermilk makes it nice and tender!
Ranch Style Kitchen
Thank you! It is so good! You have to try it!
Snicole
I have never had fried deer. Great recipe!
Ranch Style Kitchen
Thank you!?
Cookilicious
This looks so good
Ranch Style Kitchen
Thank you!?
casey
Wow this is a recipe I'd never think to look for but would def love to try!
Ranch Style Kitchen
Thank you! Please let me know if you try it and how it turns out!
Janet Sue
I made this tonight & it was the best fried deer steak I’ve ever tried! Putting this in my recipe box!
Ranch Style Kitchen
Thank you! I’m so glad to hear that! Thanks for your comment!
John
Best fried deer steak recipe I’ve found! Thanks!
Ranch Style Kitchen
Thank you so much! I’m glad you liked it!
Cindy
I tweaked your recipe:
Omitted the cayenne pepper & doubled the black pepper. Also added 1heaping T. Weber Jamaican jerk seasoning instead of the seasoned salt. Then used Himalayan Pink Salt instead of regular salt. Husband & I love this so much it’s hard to want to eat it any other way. Kudos.
Ranch Style Kitchen
Thank you so much for your comment and for trying my recipe! I’m so glad y’all liked it!
Kevin Foodie
Never had deer meat or have I ever seen it. But it looks really goood.
Ranch Style Kitchen
Thank you! You have to try it! It’s so good!
Liz
Can you use deer cube steak for this too?
Ranch Style Kitchen
Absolutely. Cubed steak is just steak that's been tenderized with a tenderizing mallet or ran through a mechanical tenderizer. In this recipe, the deer steak is tenderized with a tenderizing mallet and therefore "cubed". If your steak is already cubed than just omit that step in the recipe - one less thing to do lol. Thanks for your question!
William
Great recipe!
Ranch Style Kitchen
Thank you so much!
Dustin
Great recipe!
Ranch Style Kitchen
Thank you so much!
Jeff
Great recipe!
Ranch Style Kitchen
Thank you so much!
Susan
Absolutely delicious!
Ranch Style Kitchen
Thank you so much! I'm glad you liked it!