Salt and pepper each slice to your liking. ~Enjoy. Remove to heated platter. Chicken Fried Venison Original Recipe Source by: www.cookingwithk.net Ingredients: 4 pounds of venison back strap or venison round steaks cut in steak portions (that has been washed and pat dried) 1 1/2 cups whole milk or half and half 6 eggs, slightly beaten 4 cups flour (set aside 1/4 cup for gravy) 1 tablespoon salt 2 teaspoons black pepper Stir in milk, salt and pepper. Serve the venison steaks and gravy with baked sweet potato fries or mashed potatoes. Sprinkle steaks with salt and paper immediately after removing from oil, as desired. Visit our Online Marketplace to order the full Knott's Berry Farm Cookbook and to buy your Berry Market products. Drain venison steaks and salt & pepper them well, then dip them in egg wash and cover each steak with flour (I usually do this twice per steak, egg wash then flour, to get a lot of coating on it), then drop into hot skillet and cook until golden brown on each side (hint, don’t flip steaks the first time until the bottom is crispy, you will lose coating). Cubed Steak with Onion Gravy is a quick and easy meal that is an economical way to serve beef to your family. Sprinkle steaks with salt and paper immediately after removing from oil, as desired. Repeat with each steak, and stack the breaded steaks on a plate, separated with sheets of parchment paper. Save Recipe Print Chicken-Fried Steak with Buttermilk Gravy Serves: 6 servings Ingredients 1½ cups whole buttermilk 2 large eggs 2 teaspoons kosher salt, divided 1 teaspoon ground black pepper, divided 6 (6- to 8-ounce) cubed beef steaks 2 […] Mix ¼ cup Worcestershire sauce, ¼ cup barbecue sauce, ¼ cup of juice from a green olive jar, 1 shot of extra dry vermouth, the chopped onion, 1 tablespoon of minced garlic in a medium bowl. Keep steaks warm. Add steaks, brown on both sides over medium-high heat. They also post the full ingredient listing and the step-by-step process for making this delicious meal. Depending on the region of the South you’re in, this dish may be called by different names. This recipe is so simple to make! Fried Venison Steak and Gravy recipe by , is from A Cookbook of Patsy's Favorite Recipes!, one of the cookbooks created at FamilyCookbookProject.com. Gravy is by far my favorite food accessory! For the gravy: When the venison is done, pour off all but about 3 tablespoons of the oil. Slice your venison steak to about ½ inch thick, if it isn’t sliced already. Chicken Fried Steak vs Country Fried Steak. Mix in the flour and cook this, stirring almost constantly, until it turns the color of coffee-with-cream, about 5 to 10 minutes. Slowly pour in the broth with one hand while you whisk the gravy with the other. Although I’ve never had anyone else’s fried deer tenderloin (steak, backstrap, or whatever you call it), this recipe falls in my “BEST Recipes,” category, because it’s the best in my book. In this case, I had just fried up some yummy Fried Deer Steak but you can also use the pan drippings from other fried meat like chicken, bacon, and cube steak. We typically heat up all the leftovers, pile it in a bowl, and lay the pan fried venison steaks on top – one bowl meals are my favorite + getting rid of leftovers is always a win-win. https://www.tasteofhome.com/recipes/pan-fried-venison-steak We know our chicken fried anything in Texas and these are amazing! This hamburger steak is pan fried on the stove and smothered in thick brown gravy with onions. Serve gravy with steaks. In a small bowl, blend milk into remaining gravy ingredients. Learn the simple chef-inspired secret behind making ultra-juicy, restaurant quality steak patties! Some people will tell you that country fried steak comes with a brown gravy and onions, while chicken fried steak comes with a white pepper gravy. If you’ve made any of my recipes, I’d love to hear from you. When done, set the venison steaks into the gravy and continue to cook for about 10 minutes. This is the perfect easy dinner when you want something fancier than a burger, but more casual than […] All recipes included in the Cookbook have helped shape the Farm over the last hundred years. Place the coated steaks in skillet and cook until golden brown, about 4-5 minutes per side. Fry prepared steaks 2 to 3 minutes until internal temperature reaches 165°F and golden brown on all sides; drain on paper towels. Cook over medium heat, stirring constantly, until thickens and bubbles. I like equal parts flour and oil, about four tablespoons of each, with three cups of milk. The meat comes out so tender, with creamy, tasty gravy to pour over mashed potatoes. This is a great recipe to serve up after the holidays to try to get rid of leftover mashed potatoes, gravy, and corn. It takes a bit of work to prep, but it is completely worth it, after you take a bite of the tender deer meat. Chicken-Fried Backstrap goes great with eggs, hash browns, homemade biscuits, and gravy. Fill a large and deep sauté pan, or an electric skillet, one-third full of the oil. This country-style steak is covered in a super flavorful onion gravy that gets lots of onion flavor from a large sliced onion and a … Texas Outdoor Digest includes a recipe for the “peppery gravy” they serve with their chicken fried venison steak. I didnt make the Tasted great! The Day Before or 8 hours before cooking make sure the meat is fully thawed and cut to the size you want to fry them. Using a meat tenderizer; beat bith side of each steak; go crazy with it.. Using Frank Hot sauce- Add 2 1/2 Tablespoon of suace and toss steaks until they are all well coated in sauce. Recipe of Bubba's Country-Fried Steak and Gravy Recipe | Paula Deen | Food ... food with ingredients, steps to cook and reviews and rating. But, even this rule isn’t set in stone. Chicken Fried Pork Steak with Cream Gravy. Husband and kids LOVED it! Fry prepared steaks 2 to 3 minutes until internal temperature reaches 165°F and golden brown on all sides; drain on paper towels. Just like a requirement in chicken fried steak, I used cubed pork steaks. https://www.justapinch.com/.../venison-steaks-with-gravy.html Jump to Recipe. Making Fried Venison Steaks. I think this Chicken Fried Pork Steak with Cream Gravy is as good as beef Chicken Fried Steak! Fry in 2 batches if necessary. Be sure to serve this over some creamy mashed potatoes! For a hearty breakfast serve these steaks with eggs and biscuits. Serves 6 to 8. Southern Style Cube Steaks and Gravy Like Hamburger Steak with Creamy Onion Gravy, cube steaks, browned then simmered in a gravy is another Southern favorite that should also be in everybody's go-to recipe box.Using onion soup mix to enhance the gravy base, this is super easy to throw together any weeknight and very basic and delicious comfort food. The secret to good pan gravy is in the ratios. Fry in batches, if needed to avoid overcrowding the fryer. Will make again!!! Keep steaks warm. To bread the steaks, dip each steak into the flour and dust off any excess. Strain if desired. The BEST Deer Meat Backstrap Recipe Around: So deer meat doesn’t show up often, but when it does… oh baby, I get to frying in the kitchen. Fried squirrel and gravy is a savory dish that is reminiscent of bite-sized country fried steak, with perfectly golden biscuits thrown in for good measure. This recipe is equally good with beef round steak and elk meat. This is a dish that is sure to have all that partake clambering for seconds, and is only limited in portion size to the number of squirrels that a hunt yields. This recipe for deer steak in the oven is delicious! Buttermilk works double duty in this recipe, tenderizing the meat and making for the creamiest of gravies. https://fantabulosity.com/deer-steak-recipe-on-the-stovetop Heat it over medium-high heat. Fry in batches, if needed to avoid overcrowding the fryer. After cooking it once, they say you’ll question why it was you didn’t do this in the first place, and we’d have to agree! Keep reading for a small taste of the new Cookbook - a recipe for Chicken Fried Steak and Gravy. 8. Simply use the pan drippings (grease) from the meat you just fried. 7. Blend into pan drippings. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. Set aside and keep warm. Make the gravy from the pan drippings using the flour left over from dusting the venison. Continue cooking over medium heat, stirring and scraping bottom and sides until gravy thickens and bubbles for 1 minute. Cubed steaks are coated in flour and pan-fried. Then dip it into the eggs, and press the steaks into the breading mix. Quality steak patties ( grease ) from the meat comes out so tender, three... 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