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Chicken Fried Venison
• 2 lbs. venison steak (steak from the hind
quarter or shoulder recommended)
• ½ cup cooking oil
• 1½ cups buttermilk
• 2 large eggs
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. salt (plus more for seasoning venison)
• 1 tsp. ground black pepper (plus more for
seasoning venison)
• ¼ tsp. ground sage
• ¼ tsp. cayenne pepper
Cut steaks into individual portions, approximately
¼ - ⅓ pound each. Pound flat and tenderize with
a meat mallet. Season with salt and pepper. Mix
wet batter ingredients (buttermilk and eggs) in a
dish and combine all remaining dry ingredients
(flour, baking soda, baking powder, and seasonings)
in a separate dish. Dredge venison in dry
mixture, shake off excess. Then dredge in wet
mixture, letting excess drain off. Return venison
to the dry mixture for a final coating. Set on a wire
rack while breading the remainder and preparing
to fry. Add cooking oil to a 9” skillet and heat to
325. Add breaded venison, working in batches,
and fry 3-4 minutes per side until golden brown.
Add more oil for each batch if needed. Remove
from oil and let drain on a clean wire rack.
Steak ’N Gravy
• 4 (4 oz.) venison steaks
• 1 cup all-purpose flour
• 2 Tbsp. ground bay leaves
• 1 pinch salt and pepper
• 4 Tbsp. olive oil, divided
• ½ onion, chopped
• 6 fresh mushrooms, sliced
• 1 Tbsp. minced garlic
• 1 (10.5 oz.) can beef gravy
• ¼ cup milk
Cut all fat and gristle off the meat, and pound
each steak out with a meat tenderizer until they
are thin but not tearing. In a shallow bowl,
combine flour, bay leaf, salt and pepper. Dredge
steaks in the flour mixture until evenly coated.
Heat 1 tablespoon olive oil in a large heavy skillet
over medium heat. Saute onions until soft and
translucent. Stir in mushrooms and garlic, and
cook until tender. Remove from skillet and set
aside. Heat remaining oil, and fry each steak for
2 minutes on each side, or until golden brown.
Return onion mixture to skillet. Stir in gravy and
milk. Reduce heat, cover, and simmer for 30 to 40
minutes. Stir occasionally to prevent sticking.
Country Gravy
• ¼ cup flour
• ¼ cup butter
• 2 cups milk
• fresh ground pepper (to taste)
• salt (to taste)
The gravy can be prepared while the venison cooks,
or you can keep the venison warm in a 225 degree
oven while you prepare the gravy separately. Melt
butter in a small saucepan set over medium low
heat. Sprinkle flour into the melted butter and
Venison Fajitas
• 2 tsp. seasoned salt
• ¼ tsp. garlic salt
• ½ tsp. black pepper
• ½ tsp. cayenne pepper
• 1 tsp. dried oregano
• 1½ lbs. venison, cut into 2 inch strips
• 4 Tbsp. vegetable oil
• 1 medium red bell pepper, cut into 2 inch strips
• 1 medium yellow bell pepper, cut into 2 inch
strips
• 1 medium onion, cut into ½-inch wedges
• 12 fajita size flour tortillas, warmed
Combine seasoned salt, garlic salt, black pepper,
cayenne pepper, and oregano to make the fajita
seasoning. Sprinkle two teaspoons seasoning over
the sliced venison. Mix well, cover, and refrigerate
for 30 minutes. Heat 2 tablespoons of oil in a
heavy frying pan. Cook bell peppers and onion
until starting to soften, then remove. Pour in
remaining oil, then cook venison until browned.
Return pepper mixture to the pan, season with
remaining fajita seasoning, and reheat. Serve with
warmed tortillas.
whisk for 2 minutes. Slowly dribble milk into the
saucepan a little at a time, while continuing to stir.
Ensure the milk is fully incorporated before adding
more, to prevent lumps. As the gravy thins out
more milk can be added at once. Continue until all
milk has been added. Bring the gravy to a simmer
to thicken and add salt and pepper. As the gravy
gets to your desired consistency it is important to
be tasting for salt. Too little salt and the gravy tastes
bland. Add more salt until it tastes salted, but not
salty. Serve gravy topped over chicken fried
venison.
MISSISSIPPI Woods&Water 33