Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, country fried (venison) steak. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Country Fried (Venison) Steak is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Country Fried (Venison) Steak is something which I’ve loved my whole life.
Organically raised deer and elk shipped from our farm to your door. Order Superior Quality Fallow Deer Venison at UnderHill Farms. Country-Fried Venison "This is our favorite way to fix venison tenderloin," says Sandra Robinson of Fair Grove, Missouri. "The marinade and coating eliminate the wild flavor in these tender mouthwatering steaks."—Sandra Robinson, Fair Grove, Missouri Country Fried Venison Steak. Wild game cooking master Hank Shaw turns venison into comfort food.
To begin with this particular recipe, we have to first prepare a few components. You can cook country fried (venison) steak using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Country Fried (Venison) Steak:
- Prepare Cubed Venison Steaks
- Take Buttermilk
- Make ready Dales Steak Seasoning
- Take Olive oil
- Make ready All-purpose flour
- Make ready Salt and pepper
- Make ready Paprika
- Make ready Garlic powder
- Prepare Onion power
Most people make it with beef round steak, but my family is all about the venison. Remove any fat on the steaks. In a shallow pan or plate, sift together flour, salt, and pepper; dredge the steaks and coat both sides. In a large frying pan (I use my cast-iron frying pan), over medium-high heat, add vegetable oil and heat until a drop of water sizzles.
Steps to make Country Fried (Venison) Steak:
- 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.
In a shallow pan or plate, sift together flour, salt, and pepper; dredge the steaks and coat both sides. In a large frying pan (I use my cast-iron frying pan), over medium-high heat, add vegetable oil and heat until a drop of water sizzles. 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.
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