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
- garlic powder
- paprika or cayenne chili powder
- black pepper
- 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?
- Baby roasted potatoes
- Sweet potatoes with honey butter
- Classic mac and cheese
- Green beans almondine
- Beet puree
- Roasted butternut squash
Other delicious venison recipes
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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!
Chicken Fried Venison
- 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.
Originally published 4/7/20