Chicken Fried Venison Steaks

Chicken Fried Venison Steaks

Lori C

"I was looking for something different to do with my man's fresh kill, so I just whipped this up from stuff I had in the cupboard. My husband and children loved it. Serve with mashed potatoes and gravy (I used brown gravy, but country gravy may be used for a milder taste). "
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Ingredients

45 m servings 736 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 736 kcal
  • 37%
  • Fat:
  • 37 g
  • 57%
  • Carbs:
  • 51.3g
  • 17%
  • Protein:
  • 46.9 g
  • 94%
  • Cholesterol:
  • 223 mg
  • 74%
  • Sodium:
  • 499 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Combine the bread crumbs, flour, salt and pepper in a 1-gallon size plastic zipper bag. Beat the eggs and milk together in a shallow bowl.
  2. Dip each steak in the egg mixture, place it in the plastic bag, and shake to coat with crumbs.
  3. Heat the oil in a skillet over medium heat and fry the steaks, turning once, until both sides are golden brown, about 6 to 8 minutes per side.

Footnotes

  • Cook's Note
  • If you prefer a less gamy taste, you can marinate the pounded steaks in milk for 30 minutes.

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Reviews

Read all reviews 17
  1. 23 Ratings

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Most helpful positive review

This isn't a favorite in our house but it was easy to make and tasted ok. I would recommend marinading it in at least something to get rid of the natural taste of the venison, I found just fryi...

Most helpful critical review

Good base recipe...helps me to have breakdown of ratios (breadcrumbs-to-flour, etc.)

Most helpful
Most positive
Least positive
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This isn't a favorite in our house but it was easy to make and tasted ok. I would recommend marinading it in at least something to get rid of the natural taste of the venison, I found just fryi...

This recipe is one of my husbands and my FAVORITE ways to cook Venison. It is easy and quite a tasty way to cook this kind of meat. Every year my husband kills a deer, and he is a VERY PICKY ea...

This recipe was amazing! I used italian bread crumbs because those were what I had. Hubby loved it. I loved it. This is a keeper!

In order to make this more tasty I use shortening instead of vegetable oil. Also, instead of using bread crumbs you only have to season your flour with pepper, garlic salt, red pepper, and any o...

Very good recipe. The flour and bread crumbs help to diguise the gaminess of the venison. I used olive oil to cook the venison, and then when I was done frying that, I fried some onion to go w...

very, very good. I didn't have breadcrumbs but I used Panko crumbs. My husband and I loved the flavor and the tenderness of the steaks.

Good base recipe...helps me to have breakdown of ratios (breadcrumbs-to-flour, etc.)

This was soooooo good. Everyone loved it

very tasty and tender

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