Recipe: 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! And a Southern staple was born!

This country-fried venison steak recipe is from my sister-in-law, Shirley Roth of Alamogordo, New Mexico. 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. You can cook Country Fried (Venison) Steak using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Country Fried (Venison) Steak

You need of Cubed Venison Steaks.
It's of Buttermilk.
You need of Dales Steak Seasoning.
You need of Olive oil.
It's of All-purpose flour.
Prepare of Salt and pepper.
You need of Paprika.
It's of Garlic powder.
You need of Onion power.

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. Mix in the flour and cook this.

Country Fried (Venison) Steak step by step

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..

Try this Country Fried Venison Steak recipe, or contribute your own. Remove meat from milk, reserving milk. Ingredients Soak steaks in egg and dredge in dry mix. 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.