Hey everyone, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, country fried (venison) steak. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Country Fried (Venison) Steak is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Country Fried (Venison) Steak is something that I have loved my entire life. They’re nice and they look wonderful.
Organically raised deer and elk shipped from our farm to your door. Order Superior Quality Fallow Deer Venison at UnderHill Farms. Country-Fried Venison "This is our favorite way to fix venison tenderloin," says Sandra Robinson of Fair Grove, Missouri. "The marinade and coating eliminate the wild flavor in these tender mouthwatering steaks."—Sandra Robinson, Fair Grove, Missouri Country Fried Venison Steak. Wild game cooking master Hank Shaw turns venison into comfort food.
To get started with this recipe, we must prepare a few ingredients. You can cook country fried (venison) steak using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Country Fried (Venison) Steak:
- Get Cubed Venison Steaks
- Take Buttermilk
- Take Dales Steak Seasoning
- Take Olive oil
- Prepare All-purpose flour
- Prepare Salt and pepper
- Get Paprika
- Get Garlic powder
- Get Onion power
Most people make it with beef round steak, but my family is all about the venison. Remove any fat on the steaks. In a shallow pan or plate, sift together flour, salt, and pepper; dredge the steaks and coat both sides. In a large frying pan (I use my cast-iron frying pan), over medium-high heat, add vegetable oil and heat until a drop of water sizzles.
Instructions to make Country Fried (Venison) Steak:
- Put equal parts buttermilk and Dales in a shallow dish. Put the flour and spices in another shallow dish.
- Mix both the flour mixture and the buttermilk and Dales well.
- Dip the steaks in both mixtures and place in a pan with hot oil.
- (In this photo, I have dipped and am frying the first batch while the second batch has been dipped and is waiting.)
- Once you can see the browning coming up from the bottom as in this photo, flip the steaks and cook them another couple minutes.
- Let steaks cool on a plate lined with paper towels.
In a shallow pan or plate, sift together flour, salt, and pepper; dredge the steaks and coat both sides. In a large frying pan (I use my cast-iron frying pan), over medium-high heat, add vegetable oil and heat until a drop of water sizzles. Flatten cutlets with meat mallet until flat. Country Fried Steak (CFS) has a few other names throughout the U. S. and the world: chicken fried steak, pan fried steak, weiner schnitzel, milanesa, and no doubt a whole lot of others that I don't know about.
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