Another easy, delicious venison recipe! This Chicken Fried Venison is the epitome of Southern comfort food! Lightened up a bit because we use venison!
You can serve it with a white gravy, or without. It is just as good both ways! Pound the venison out lightly to tenderize it. You end up with a tender, juicy, delicious dinner in less than 30 minutes! What could be better than that?
This is one of our favorite ways to cook venison! You know how if you ask a 10 year old what they would like for their birthday dinner? The typical answer is pizza, burgers, hot dogs, or mac and cheese. Not in my house! My ten year old son wanted this chicken fried venison!
What is chicken fried steak?
Chicken fried steak, which is also known as country fried steak, came to the Americas from Europe. The Austrians and Germans call it weiner schnitzel, the Italians call it milanese.
It’s basically tenderized steak, in the south, sometimes tenderized beef cube steak, which is breaded and battered in egg and bread crumbs. It resembles fried chicken, in preparation, hence the term chicken fried.
Traditionally, chicken fried steak is served with a brown gravy and onions or with a pepper gravy, but this is not necessary. Photographs are plated with pepper gravy.
What cuts to use?
You can use venison, or beef to make chicken fried. Traditionally a tougher cut of meat is used, a cut from the hind quarters. You can also use loin pieces for venison, for an extra juicy and delicious meal.
Notes about quick cooking venison
Since venison is much leaner than beef or pork, it can be difficult to cook in a quick method. The recommended treatment, to render the meat tender, is marinating in an acid, such as vinegar or lemon juice.
This is not traditionally the method used for chicken fried venison though.
When using leg steaks, it is imperative to tenderize the meat before breading and cooking. A meat mallet is key to tenderize these cuts of meat, then the steak will be tender without the use of marinades.
The other key to quick cooking venison is not to overcook the meat. Venison should never be cooked to medium well or well done, or it will be tough.
What you need
- venison steak or backstrap/ loin
- corn flakes
- eggs
- garlic powder
- paprika or cayenne chili powder
- black pepper
- parsley
- salt
- onion powder
How to make it
- Trim backstrap
- Slice at least 1″ thick
- Lightly pound to tenderize. A plastic bag keeps the kitchen cleaner.
- Dip in egg.
- Mix breading and spices. Place on flat plate. Bread venison on one side, pressing down if needed.
- Flip and bread the other side.
- Shallow fry in cast iron pan over medium high heat, until lightly browned.
Flip over and brown other side. Check internal temperature of venison for doneness. For medium rare, cook to 125°F. Let rest 5 minutes before slicing.
If you have leftovers, which is doubtful, you can make this easy Venison Parmesan Style! It’s delicious, as well!
What sides to serve?
- Spaetzle
- Baby roasted potatoes
- Sweet potatoes with honey butter
- Colcannon
- Classic mac and cheese
- Green beans almondine
- Beet puree
- Roasted butternut squash
Other delicious venison recipes
Tools I use
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That’s how easy it is to make Chicken Fried Venison. Thanks for stopping by today!
Enjoy! And have fun cooking!
Xoxo,
📖 Recipe
Chicken Fried Venison
Ingredients
- 1 lb venison loin steak can substitute beef
- 2 eggs
- 1 cup corn flake crumbs
- 1 tsp garlic, granulated
- 1 tsp dried parsley
- ½ tsp ground cayenne pepper
- ½ tsp onion powder
Instructions
- Lightly pound venison to tenderize.
- Add eggs to bowl. Whisk.
- Combine remaining ingredients in a separate bowl well.
- Dip venison steaks into eggs. Allow excess to drain.
- Coat pieces with corn flake mixture. Pat breading into place, if needed.
- Add oil to pan, just to cover bottom of pan. Heat over medium high heat.
- Add venison, slowly, so that temperature of oil doesn't drop significantly.
- Fry until golden brown.
- Flip and fry the second side until golden.
- Remove from pan, check internal temperature in the center. Should be about 125°F. If not, finish in 325°F oven, until internal temperature is reached.
- See below for important notes.
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Notes
Nutrition
Originally published 4/7/20
Angela
This recipe is so quick and easy!
Beth Neels
Yes, it’s definitely super simple! Thanks Angela!
Jovita
This chicken fried steak looks AMAZING. I have never cooked venison myself but your photos got me drooling! Bonus points for serving it with Brussels sprouts 🙂
Beth Neels
We love our sprouts around here! Thanks for the comment Jovita!
Heidy Linn McCallum
I was a little nervous making this for the family the other day—I had a few bad experiences with Venison in the past. However, I am so GLAD I made this Chicken Fried Venison ! I really mean that! It turned out perfect. Tender yet nice and crisp. The flavor was awesome. I will be making this again! Pinned to save.
Have a great weekend
Beth Neels
I’m so glad you let me know! Thanks So much Heidy!
Vicky
I have never tried venison, but I love all meat so I imagine I would be a fan. I like how you have added so much flavor by chicken frying it.
Beth Neels
Thanks Vicky! I’m so glad you liked it.
Kathryn Donangelo
Love this recipe so much! We have been looking for a tasty venison recipe and so glad we tried this! Definitely will be making this again.
Beth Neels
Thank you Kathryn! I’m so pleased that you liked it!
Cathleen
I love that this is made with minimal ingredients. I will definitely make this once I start seeing meat in the grocery stores!!
Beth Neels
Yes, few ingredients and super easy! A recipe right up my alley! Thanks Cathleen!
Cookilicious
Love how easy and simple this recipe is.
Beth Neels
It is that, thanks for checking out the recipe Cook!
Pam
Sounds great, and I had to laugh. Your ten year old sounds like two of my grandchildren – very adventurous eaters!
Beth Neels
He still comes home for a visit and I ask what he would like me to make, his answer is the same! Thanks Pam!
Dannii
My husband loves venison, but I have never cooked it. I am going to have to try this.
Beth Neels
It’s super easy Dannii. Just don’t overcook it!
Marlynn
I have never cooked venison at home and your tips are super helpful! Thank you!
Beth Neels
I’m glad the tips are helpful! Thanks Marlynn!