For extra crispy steaks, consider double-dredging: dip the steaks in the egg mixture, then breadcrumbs, then back into the egg, and finally back into the breadcrumbs before frying. Adjust the seasoning in the breadcrumb mixture to your liking. Garlic powder, onion powder, or paprika can add extra flavor. Serve immediately with your favorite sides. Mashed potatoes and gravy (brown or country) are classic choices, but a fresh salad or roasted vegetables also complement the richness of the venison.
Chicken-Fried Venison Steaks
-
PREP TIME20 mins
-
COOK TIME25 mins
-
TOTAL TIME45 mins
-
SERVING4 People
-
VIEWS81
Transform humble venison steaks into a crispy, golden delight with this easy-to-follow recipe. The combination of seasoned breadcrumbs and a perfectly fried exterior makes for a satisfying and flavorful meal, perfect for a hearty family dinner.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate51 g
-
Cholesterol222 mg
-
Fiber3 g
-
Protein47 g
-
Saturated Fat7 g
-
Sodium496 mg
-
Sugar4 g
-
Fat37 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Dredging Station: In a large, resealable plastic bag, combine the bread crumbs, flour, salt, and pepper. (Prep time: 5 minutes)
02
Step
2 mins
Whisk the Egg Wash: In a shallow bowl, whisk together the eggs and milk until well combined. (Prep time: 2 minutes)
03
Step
10 mins
Coat the Steaks: Dip each venison steak into the egg mixture, ensuring both sides are thoroughly coated. Then, transfer the steak to the plastic bag filled with the breadcrumb mixture. Seal the bag and shake well to coat the steak evenly. (Prep time: 10 minutes)
04
Step
18 mins
Fry to Golden Perfection: Heat the vegetable oil in a large skillet over medium heat until shimmering. Carefully place the coated venison steaks into the hot oil, ensuring not to overcrowd the pan. Fry for 6 to 8 minutes per side, or until golden brown and cooked through. (Cook time: 16-20 minutes)
05
Step
5 mins
Rest and Serve: Remove the fried steaks from the skillet and place them on a wire rack or paper towel-lined plate to drain excess oil. Let rest for a few minutes before serving. (Rest time: 5 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Rasheed Kohler
Jun 25, 2025I added a little garlic powder to the breadcrumb mixture and it was delicious!
Malcolm Sporer
Jun 17, 2025My family loved this. I used elk instead of venison and it was just as good!
Delia Gottlieb
May 27, 2025This recipe is a winner! Thank you for sharing.
Dallas Hamill
May 21, 2025Next time I will try pounding the venison even thinner for a more delicate texture.
Liliana Tromp
Mar 6, 2025Easy to follow instructions and a great way to use up some venison. I'll definitely be making this again.
Kelsie Schaden
Mar 4, 2025The cooking time was spot on. The steaks were cooked perfectly and not at all dry.
Lea Harvey
Feb 7, 2025A great recipe! Served it with country gravy and mashed potatoes just like the recipe suggested.
Johnnie Considine
Jan 14, 2025This recipe was fantastic! The venison came out perfectly tender and the breading was nice and crispy.