Fried Deer Steak Recipes

Steps:

• Flatten venison to 1/4-in. thickness. Place saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat venison with saltines, then dip in egg mixture and coat a second time with saltines. , In a large skillet over medium heat, cook venison in oil in batches for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• Place steaks in between plastic wrap and pound out. I use the flat side of the meat mallet instead of the pointy side. I do not get too thin because it will dry out too much while cooking.
• Put seasoning in with flour.
• Dredge steak and fry in skillet.
• Cooking time is about 3 minutes each side. Enjoy.

Steps:

• Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
• Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.
• Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.

Steps:

• 1. Trim the membrane (white connective tissue) off the meat. Cut in small pieces, about 1/2 the size of a small hand.
• 2. Soak in cold water with vinegar added, overnight if possible in fridge. This draws the blood out and I try to soak as long as possible.
• 3. Rinse water, vinegar and blood off of meat. Stir eggs and milk together and pour over meat.
• 4. In a separate bowl, mix flour and seasoning together. You can adjust these measurments to allow for enough to cover your meat.
• 5. Heat oil for cooking.
• 6. Take one piece of meat at a time and cover all sides with flour mixture. I press mine down to cover well all over. Coat all the meat in this manner. I do a little bit at a time as I need it to go into the grease. If you want extra crunchy dip and flour twice.
• 7. When grease is hot, drop meat in and brown on one side and then flip for other side. I try to turn only once so it will be crispy. When golden brown, drain on paper towel.
• 8. Note: It just doesn't get better than a deer steak meal with mashed potatoes and peas.

Steps:

• Cut tenderloin into eight steaks. In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce, butter and Liquid Smoke if desired. Add steaks; seal bag and turn to coat. Refrigerate for 2 hours., In a shallow bowl, combine egg and buttermilk. In another bowl, combine flour and seasoned salt. Drain steaks, discarding marinade. Dip steaks in buttermilk mixture, then roll in flour mixture. , In a large skillet over medium-high heat, cook steaks in oil for 12-14 minutes or until a thermometer reads 160°, turning occasionally.