How to Prepare Tasty Country Fried (Venison) Steak

Country Fried (Venison) Steak. Wild game cooking master Hank Shaw turns venison into comfort food. Heyser "This is the American descendent of jägerschnitzel. You'll find it all over the South and especially around Texas and Oklahoma.

Dip steaks in buttermilk mixture, then roll in flour mixture. While the meat is soaking, you're going to want to prepare the egg wash and the flour for coating. Remove any fat on the steaks. You can have Country Fried (Venison) Steak using 9 ingredients and 6 steps. Here is how you cook that.

Ingredients of Country Fried (Venison) Steak

1. Prepare of Cubed Venison Steaks.
2. Prepare of Buttermilk.
3. Prepare of Dales Steak Seasoning.
4. It's of Olive oil.
5. Prepare of All-purpose flour.
6. Prepare of Salt and pepper.
7. Prepare of Paprika.
8. You need of Garlic powder.
9. You need of Onion power.

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. Flatten cutlets with meat mallet until flat. Soak steaks in egg and dredge in dry mix.

Country Fried (Venison) Steak instructions

1. Put equal parts buttermilk and Dales in a shallow dish. Put the flour and spices in another shallow dish..
2. Mix both the flour mixture and the buttermilk and Dales well..
3. Dip the steaks in both mixtures and place in a pan with hot oil..
4. (In this photo, I have dipped and am frying the first batch while the second batch has been dipped and is waiting.).
5. Once you can see the browning coming up from the bottom as in this photo, flip the steaks and cook them another couple minutes..
6. Let steaks cool on a plate lined with paper towels..

Country Fried Steak (CFS) has a few other names throughout the U. S. and the world: chicken fried steak, pan fried steak, weiner schnitzel, milanesa, and no doubt a whole lot of others that I don't know about. The steak itself may be veal cutlets, beef, bear, or venison cube steak (you could use pork or chicken cutlets as well). Pour off and discard the oil, remove the onions to a plate and set aside. Thinly pounded venison steaks get a coating of seasoned crumbs before being fried to a golden brown..