Country-Fried Deer Steak
A classic Southern-style preparation for venison steak, resulting in a tender interior and a crisp, savory crust. This recipe uses a simple flour dredge and a quick pan-fry to create a hearty and satisfying main course. It's an excellent way to enjoy lean game meat.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 532 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 680 gdeer steak, loin or round, cut into 4 equal portions
- 1 cupall-purpose flour
- 1 pcslarge egg, lightly beaten
- 60 mlmilk
- 1 tspsalt
- 1 tspblack pepper, freshly ground
- 1 tspgarlic powder
- 1 tsponion powder
- 60 mlvegetable oil, for frying
- 30 gunsalted butter
Equipment
3 shallow dishes · tongs · large skillet · wire rack · cutting board · knife · whisk · meat mallet
The method
Step by step
- 1
If the deer steaks are thicker than 1.5cm (0.5 inch), place them between two sheets of plastic wrap and gently pound them to an even thickness with a meat mallet or heavy pan.
About 3 min
Cook’s note: Even thickness ensures the steaks cook evenly and quickly.
- 2
Set up a dredging station with three shallow dishes. In the first dish, combine the all-purpose flour, salt, black pepper, garlic powder, and onion powder, and mix well.
About 2 min
- 3
In the second dish, whisk together the egg and milk to create an egg wash.
About 1 min
Cook’s note: Whisk until no streaks of yolk are visible for a uniform coating.
- 4
Working with one steak at a time, dredge it in the seasoned flour, shaking off any excess.
About 2 min
- 5
Dip the floured steak into the egg wash, allowing any excess to drip off.
About 1 min
- 6
Return the steak to the flour mixture for a second coating, pressing gently to ensure the flour adheres.
About 1 min
Cook’s note: A double dredge creates an extra-crispy crust.
- 7
Set the coated steaks on a plate or wire rack and repeat with the remaining meat.
About 2 min
- 8
Add the vegetable oil and butter to a large, heavy-bottomed skillet and heat over medium-high heat until the butter is melted and sizzling.
About 3 min
Cook’s note: A cast-iron skillet works best for retaining and distributing heat.
- 9
Carefully place two steaks in the hot skillet, being careful not to overcrowd the pan.
About 1 min
Cook’s note: Overcrowding will lower the oil temperature and result in a soggy crust.
- 10
Fry for 3-4 minutes on the first side until golden brown and crisp, then flip and cook for another 3-4 minutes on the other side.
About 8 min
Cook’s note: Adjust heat as needed to prevent the crust from burning before the meat is cooked.
- 11
Remove the cooked steaks from the skillet and transfer them to a wire rack to rest. Repeat the frying process with the remaining steaks.
About 2 min
Cook’s note: Resting on a wire rack instead of a plate keeps the bottom crust from getting soggy.
- 12
Let the steaks rest for at least 5 minutes before serving to allow the juices to redistribute.
About 5 min
Per serving
Nutrition
- Calories
- 532.4kcal
- Protein
- 44.5g
- Carbs
- 25.3g
- Fat
- 27.1g
- Fibre
- 1.1g
- Sugar
- 1.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover steaks in an airtight container in the refrigerator.
Reheat in an oven or air fryer at 190°C (375°F) for 5-7 minutes until warm and crisp.
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