Best 2 Country Fried Venison Recipes
Country fried venison is a Southern classic dish that is both flavorful and affordable. This hearty dish is made with tender venison that is coated in a seasoned flour mixture and fried until crispy. It can be served with a variety of sides, such as mashed potatoes, fried okra, and collard greens. The venison can be marinated in buttermilk or seasoned with a variety of spices before being fried. This versatile dish can be enjoyed any time of year and is a favorite among hunters and non-hunters alike.
Let's cook with our recipes!
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut tenderloin into eight steaks. In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce, butter and Liquid Smoke if desired. Add steaks; seal bag and turn to coat. Refrigerate for 2 hours., In a shallow bowl, combine egg and buttermilk. In another bowl, combine flour and seasoned salt. Drain steaks, discarding marinade. Dip steaks in buttermilk mixture, then roll in flour mixture. , In a large skillet over medium-high heat, cook steaks in oil for 12-14 minutes or until a thermometer reads 160°, turning occasionally.
Nutrition Facts :
BUBBA'S COUNTRY-FRIED VENISON STEAK
Steps:
- Combine 1 1/2 cups flour and 1/4 teaspoon of the black pepper. Sprinkle one side of meat with the House Seasoning and the other side with the Seasoned Salt. Dredge the meat in the flour mixture. Heat 1/2 cup oil in a heavy skillet over medium-high heat, add two of the venison steaks, and fry until nice and brown, 5 to 6 minutes per side. Repeat with the remaining steaks, adding up to 1/4 cup oil, as needed.
- When all the steaks are cooked, make the gravy: Add the 2 tablespoons of flour to the pan drippings; stir in the remaining 1/4 teaspoon pepper, and the salt. Stir until the flour is medium brown and the mixture is bubbly. Slowly add the water and the Accent (if using), stirring constantly. Return the steaks to the skillet and bring to a boil; reduce the heat, place the onions on top of the steaks, cover, and simmer for 30 minutes.
Tips:
- Choose the right cut of venison: For country-fried venison, it's best to use a tender cut of meat, such as backstrap, tenderloin, or sirloin. Avoid using tougher cuts, such as shank or shoulder, as they will not fry up as well.
- Tenderize the venison: To make the venison even more tender, you can tenderize it before frying. This can be done by pounding it with a meat mallet or marinating it in a mixture of buttermilk and spices for several hours.
- Use a good breading: The breading is what gives country-fried venison its signature crispy coating. Be sure to use a breading that is well-seasoned and adheres to the venison well. A good option is to use a mixture of flour, cornmeal, salt, pepper, and paprika.
- Fry the venison in hot oil: When frying the venison, be sure to use hot oil. This will help to create a crispy coating and prevent the venison from becoming greasy.
- Cook the venison until it is cooked through: Venison should be cooked to an internal temperature of 165 degrees Fahrenheit. This will ensure that it is safe to eat and that it is tender and juicy.
Conclusion:
Country-fried venison is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. By following the tips above, you can make sure that your country-fried venison turns out perfect every time.
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