Delicious Air Fryer Recipes to Add to Your Meal Planning

This Southern Chicken Fried Deer Steak is the most tender and flavorful

Ingredients 2 cups seasoned dry bread crumbs ½ cup all-purpose flour salt and black pepper to taste 2 eggs 2 tablespoons milk 4 (6 ounce) venison loin steaks, pounded to 1/4-inch thick ½ cup vegetable oil Directions Combine bread crumbs, flour, salt, and pepper in a 1-gallon resealable plastic bag. Beat eggs and milk together in a shallow bowl.

Best Crispy Fried Chicken Recipe {Roscoe's Copycat} Recipe Ocean

Ingredients: 1 to 2 lbs of venison loins, flattened and cut to appropriate serving sizes (if done this way, I just cut the resulting steaks in half for 4 nice pieces) 2 cups of milk (really, you just need enough to cover the venison) 2 tablespoons of hot pepper sauce. Or so. 1 1/2 cups of flour

12+ Backstrap Venison Recipes Oven ChukudubemOrson

You'll need a venison tenderloin. Ideally, your deer processor vacuum-sealed this for you. (If not, we'll address that shortly. You can also check our our round up of the best vacuum sealers.

Cooking Chicken Fried Deer Steak

Oil - use canola or vegetable oil with one tablespoon of olive oil (added for flavor) to fry the steaks in. Butter - adds a golden-brown color to the breading. Gravy (optional) - save your pan drippings to make my peppery Country Cream Gravy to pour over your delicious deer steaks. How to Make Chicken Fried Deer Steak

Chicken Fried Venison Backstrap with Homemade Gravy YouTube

Ingredients 1 (2 pound) venison backstrap, cut into 1/4 inch thick slices 2 ½ cups milk, divided 2 tablespoons hot pepper sauce 3 cups vegetable oil for frying 3 cups all-purpose flour 2 tablespoons salt 1 tablespoon ground black pepper 2 eggs Directions Place venison slices into a shallow bowl and pour in 2 cups milk and hot sauce.

A True Classic Chicken Fried Venison Backstrap Game & Fish

Season with salt and pepper on both sides. Spread flour across a plate. Whisk the eggs and milk together. Dredge the cutlet in the flour, shake off the excess, then dip into the egg mixture. Dredge the cutlet back into the flour to finish. Do this for each cutlet and set aside. Before cooking, prepare the ingredients for the chili gravy.

FileOrpington chicken head.jpg Wikimedia Commons

Cooking Instructions Dust each slice of backstrap in seasoned flour, set aside to rest and allow the crust to set. Heat a half inch of oil in a cast iron skillet till the oil reaches 350 degrees. Place the backstrap, three to four slices at a time, in the hot oil. Fry for one to two minutes per side.

Fried Backstrap February 2016 Country Kitchen venison recipes

The short answer is no. What most people believe to be the tenderloin is actually the backstrap. The long piece of meat along the back of the deer is the backstrap. One cut is on the top of the animal and the other cut is underneath and inside the animal. But both are equally tasty when fried.

Deer Camp Deep Fried Backstrap Recipe Recipe Backstrap recipes

Step 5: Cook. Add the olive oil to a cast iron skillet and heat the oil on medium high for about 3 minutes. Then add the breaded venison loin steaks. Cook on each side for about 3 minutes per side, careful not to burn the steaks.

Chicken Fried Marinated Deer Steak

Instructions. In a small bowl, mix together the flour, salt, and pepper. Dust the steaks with some of the flour mixture. Then, using a meat mallet, pound them to 1/4 inch thickness, adding more of the flour mixture as needed to keep the meat coated.*. Heat the oil in a large, heavy bottomed skillet over medium heat.

FileFirst Root Farm chicken.jpg Wikipedia, the free encyclopedia

Set breaded venison on a wire rack while breading the remainder and preparing to fry. Add cooking oil to a 9" skillet and bring oil to 325 degrees. Add breaded venison, working in batches as needed, and fry for 3-4 minutes per side until golden brown. Add more oil for each batch if needed.

Delicious Air Fryer Recipes to Add to Your Meal Planning

In a large baking dish, lay out your steaks and pour one cup of milk over them. Let them rest for four hours covered in the refrigerator. Next, prepare an egg wash by combining one egg and a half cup of milk in a pie plate. Set aside. In another flat dish, combine the flour and seasonings of your choice.

deer backstrap recipes in skillet Lucien Bender

Preheat frying oil to 375°F. While oil is heating, beat eggs and splash of milk in a bowl. Combine flour and Tony's More Spice Seasoning in a separate bowl. Bread your steaks. Move steaks to eggs and coat. Then transfer to flour mixture and coat well. Return steaks to the eggs and back to the flour for a second coating.

How to Cook Deer Meat Fried Steak, Tenderloin & Backstrap Recipe

Turn the burner on medium high heat and add 1/4 cup flour and brown, stirring constantly. Add milk and stir vigorously with a wire whisk. Turn the burner down to medium low and keep going. Season with the same seasoning that you fried the steak in. Cook for 5-10 minutes to get the right creamy consistency.

Chicken Fried Venison Backstrap Cooking Wild Foods CouesWhitetail

🧾 Ingredients 👩🏻‍🍳 How to Make Venison Backstrap with Light Breading 👩🏻‍🍳 How to Make Venison Backstrap with Heavier Breading: 🌟 How to Fry the Deer Meat 💡 Tips and Expert Tips 💡 FAQs ️ How to Store Leftover Venison 🥔 Side Dishes for Venison 🥩 Related Recipes 📖 Recipe 💬 Comments 🔪 How to Slice Deer Tenderloin

Chicken Fried Deer with Cream Gravy and Ashed Potatoes Andrew Zimmern

Allow loin to come to room temperature for at least 30 minutes, before cooking. Always let venison rest for at least 5 minutes, before cutting. Can be stored in refrigerator up to 3 days. Can be reheated in oven for just enough time to eat. It's also delicious cold on salads.