Easiest Way to Prepare Appetizing Country Fried (Venison) Steak

Country Fried (Venison) Steak. Chicken Fried Venison Steak makes this traditional Southern dish leaner, but just as comforting. Our recipe works just as well with beef! Chicken Fried Steak vs Country Fried Steak.

Country Fried (Venison) Steak Shirley sent me these photos of cooking an Oryx (antelope) steaks from White Sands. She cooked it the same way you would cook venison steaks (it is my husband's favorite way of cooking. Try this Country Fried Venison Steak recipe, or contribute your own. You can cook Country Fried (Venison) Steak using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Country Fried (Venison) Steak

  1. Prepare of Cubed Venison Steaks.
  2. Prepare of Buttermilk.
  3. Prepare of Dales Steak Seasoning.
  4. It’s of Olive oil.
  5. Prepare of All-purpose flour.
  6. You need of Salt and pepper.
  7. Prepare of Paprika.
  8. You need of Garlic powder.
  9. Prepare of Onion power.

Remove meat from milk, reserving milk. Danielle cooks country fired venison cube steaks with gravy along with green beans. This is a simple, quick yet delicious. I learned about this version of country-fried steak from a Mississippi chef, John Currence of City Grocery.

Country Fried (Venison) Steak step by step

  1. Put equal parts buttermilk and Dales in a shallow dish. Put the flour and spices in another shallow dish..
  2. Mix both the flour mixture and the buttermilk and Dales well..
  3. Dip the steaks in both mixtures and place in a pan with hot oil..
  4. (In this photo, I have dipped and am frying the first batch while the second batch has been dipped and is waiting.).
  5. Once you can see the browning coming up from the bottom as in this photo, flip the steaks and cook them another couple minutes..
  6. Let steaks cool on a plate lined with paper towels..

Mix in the flour and cook this. Try this Southern-style steak with grits, mashed potatoes, or hash browns. By Hank Shaw From "Buck, Buck Note: Because you'll be pounding the meat, you won't need backstrap here, although it still makes the best cutlet. I also use leg steaks that have been. Ingredients Soak steaks in egg and dredge in dry mix.

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