Chicken fried venison

[SJB358]

I am sure it isn't anything new to some, but the other night I took some deer steaks, and chicken fried them. Wow, they were pretty good. I used some flour, mixed in some pepper, salt and some red pepper. Then I used a couple eggs and covered the steaks in the beaten eggs. I then laid the steaks down in the flour mix.

I heated a pan of oil till it was hot and dropped the steaks in the there. I cooked them till the flour was good and crispy on both sides. It was a pretty good meal, could have used some brown gravy, but overall, it was the first time I did it, and I would try it again. Scotty

 

[JD338]

Scotty,

Sounds great!

JD338

 

[DrMike]

You done good, Scotty. A touch of Smokey Paprika adds a certain je ne sais quoi that makes the meal delectable. I promised Mama that I'd cook tonight, and this just might be the ticket. Thanks.

 

[6mm Remington]

beretzs-
Another way to try this is to mix up some eggs in a glass or plastic bowl (metal imparts a flavor to it) with some milk added in. Stir it up very well and then put your steaks in the bowl and cover the meat with the egg mixture and let sit in the fridge for a couple of hours. I like to put a piece of plastic over the top of the bowl, or a lid of some kind.

Take a tube of Ritz crackers and crush the crackers in the tube and pour the crushed crumbs out on a flat plate. Make sure you get the crackers crushed to small sizes. After your meat has sat in the egg mixture for a couple hours, and you have a hot pan on the stove with some oil in it heated to about medium to medium high, take your steaks and make sure they are coated in the egg mixture before you pull them out one at a time. Then roll the steaks in the cracker mix on both sides and drop into the hot pan. Cook until the crumbs and egg on the outside is a nice medium brown color. Of course salt and pepper the steaks. Once you do it a couple of times, you will figure out what the outside needs to look like for the meat inside to be just a touch pink in the middle, then it's perfect. Wild game is ruined cooking it well done in my opinion.

You can try box bread crumbs, cracker crumbs, and other types as well to mix things up, but Ritz cracker crumbs are my favorite. You can also do as beretz did with the flour as that's very good that way. I cook most of my wild game steaks in one of these two ways, or on the BBQ. A trick I learned with the flour is to pour your flour into a gallon size or so plastic bag or a paper bag will work. Mix in garlic salt, pepper, and whatever type of seasoning you want into the flour mixture, using quiet a bit, and then shake the bag up keeping air in the bag so it mixes up very good. You can then dip your steaks in the egg and toss them into the bag one at a time or a couple at a time and shake the bag, again keeping some air in it so the flour has room to move around in and it mixes up easily and coats the steaks nicely. Then drop them into the heated pan.

beretz you are making me hungry here!! :lol:

 

[SJB358]

I did this last night with some beef I had in the fridge and needed to cook. My wife, son and daughter loved it alot. They tried to say it was the best steak they ever had, but coming from the South, my wife likes anything fried, and what 6 and 12 year don't like fried stuff! It was pretty tasty, gravy got messed up, but the Ritz crackers and breading was excellent. I will do it again soon. Scotty

 

[6mm Remington]

Scotty, glad they liked it! Thanks for letting me know the outcome. Now try a deer steak or something on them!! :lol:

David

 

[Bruce Mc]

When you cook venison like that it required to be served with mashed taters and gravy. Just boil up the taters with a bit of extra water and save the tater water. After cooking the venison add a little flour to the grease or oil and brown it good then pour in the tater water to make the gravy. HMMM HMMM GUUUUUUD

 

[DrMike]

Scotty,

I made some chicken fried moose two nights ago. Mama was out of town, so I seized the opportunity to cook for myself. I mixed about six Vinta crackers with a little flour for the coating, however. I cooked them in butter. It was a cardiologist's nightmare, but, oh, my, was it ever tasty. This was so tasty that I didn't bother to make anything else. I felt like an old bear afterwards--a full tummy and a contented heart.

 

[SJB358]

Holy Moses, that sounds pretty good too Mike. We made mashed potatoes and used the grease to make the gravy. My kids were in sheer heaven. They loved every bite of everything and it isn't often that a 6 and 12 year old like everything on their plate. I will do it again. I am smoking some chickens for supper tonight. Scotty

 

[TXbaldhunter]

I like to season the meat with a little salt and pepper,and a light sprinkle of onion powder and garlic powder.I've also tried it with steak seasoning and that's good too,so really whatever you like.There are many variations of coating,but the type I prefer is,coat the meat first with flour,then dip in a mixture of egg and milk or commonly called,egg wash,then back in the flour for the final coat.I like to use a good old cast iron skillet for frying.I put around 3/8" of oil in the skillet over a medium high heat(make sure you give it a little time to cook,if it's too hot the flour coating will burn).Cook the meat til the coating starts to brown before you flip it and when finished it will be nice and browned on both sides when done.Enjoy with a little white cream or pan gravy,heck I like it sometimes just plain like that or with a little ketchup.I usually always tenderize the meat before I fry it.There are many methods and instruments to do this with,but the one I like the best is a commercial cuber machine.I was lucky enough to find a great old Hobart machine for $60.00 and the meat is awesome when ran through one of these things.Even a tough old buck doesn't stand a chance with those cutters.So if you take your game in for processing,see if they will run some of the steaks though the cuber for you I'm sure you will like it.

 

[DrMike]

The cast iron skillet seems to be the preferred cooking method. I've tried other skillets, but cast iron seems to distribute the heat evenly. Good point.