Southern Fried Deer Steak

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

By: Ranch Style Kitchen

This tender and juicy country Fried Deer Steak is bursting with flavor and sure to become your new favorite venison recipe!

5 from 2 votes

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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

Servings 4 people

Calories 192 kcal

Equipment

• Butcher Knife
• Tenderizing Meat Mallet
• Skillet

Ingredients

  

1x2x3x

• 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.
• 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!

Nutrition

Serving: 1 deer steak (3 ounces)Calories: 192 kcalCarbohydrates: 9 gProtein: 21 gFat: 6 g

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