Ingredients
Venison:
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1–1.5 lbs venison steaks (backstrap or tenderized round works best)
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Salt & black pepper
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Garlic powder
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Onion powder
Breading:
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1 ½ cups all-purpose flour
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1 tsp salt
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1 tsp black pepper
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1 tsp paprika
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½ tsp garlic powder
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½ tsp onion powder
Wet Dip:
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2 eggs
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½ cup buttermilk (or regular milk with 1 tsp vinegar)
For Frying:
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Vegetable oil, lard, or bacon grease
Instructions
1. Prep the Venison
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Slice steaks to about ½ inch thick if not already.
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Pat dry and season both sides with salt, pepper, garlic powder, and onion powder.
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If the steaks aren’t tenderized, lightly pound them with a mallet.
2. Set Up the Dredging Station
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Bowl 1: Flour + salt + pepper + paprika + garlic + onion powder.
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Bowl 2: Whisked eggs + buttermilk.
3. Bread the Venison
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Dip each piece in the seasoned flour.
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Then dip into the egg mixture.
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Back into the flour for a second coat.
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Shake off excess flour.
4. Fry
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Heat oil or lard in a cast-iron skillet over medium-high.
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When hot, add the venison pieces without crowding.
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Fry 3–4 minutes per side until golden brown and crispy.
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Remove and let rest on a wire rack or paper towels.
5. Optional Country Gravy
If you want classic country-fried gravy:
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Remove all but 2–3 tbsp of grease from the skillet.
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Whisk in 2 tbsp flour and cook 1–2 minutes.
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Slowly whisk in 1½–2 cups milk until thickened.
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Season with salt, pepper, and a pinch of paprika.
Pour over venison.
Serving Ideas
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Mashed potatoes
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Biscuits
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Green beans
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Cornbread
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Fried eggs for breakfast style
