Recipe of Any-night-of-the-week Country Fried (Venison) Steak

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, country fried (venison) steak. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Country Fried (Venison) Steak is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Country Fried (Venison) Steak is something which I’ve loved my entire life. They are fine and they look fantastic.

Some call it "chicken fried steak," while others call it "cube steak." There may be a few differences in the three, but if you ask me it's all basically the same tasty goodness! Most people make it with beef round steak, but my family is all about the venison. Remove any fat on the steaks. In a shallow pan or plate, sift together flour, salt, and pepper; dredge the steaks and coat both sides.

To begin with this particular recipe, we have to prepare a few components. You can cook country fried (venison) steak using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Country Fried (Venison) Steak:

1. Make ready Cubed Venison Steaks
2. Take Buttermilk
3. Make ready Dales Steak Seasoning
4. Make ready Olive oil
5. Get All-purpose flour
6. Prepare Salt and pepper
7. Take Paprika
8. Make ready Garlic powder
9. Prepare Onion power

The steak itself may be veal cutlets, beef, bear, or venison cube steak (you could use pork or chicken cutlets as well). Dip each steak in the egg mixture, place it in the plastic bag, and shake to coat with crumbs. With the steaks in the bowl, cover them with buttermilk and a few shakes of hot sauce. Let the steaks marinade in the buttermilk overnight in a sealed container or up to one hour in the open bowl.

Steps to make Country Fried (Venison) Steak:

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.

With the steaks in the bowl, cover them with buttermilk and a few shakes of hot sauce. Let the steaks marinade in the buttermilk overnight in a sealed container or up to one hour in the open bowl. Place saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat venison with saltines, then dip in egg mixture and coat a second time with saltines.

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