Country Fried Venison
Country Fried Venison offers a crispy, flavorful coating with tender venison, perfect for hearty meals. Ideal for meat lovers seeking a rustic, satisfying dish.
Ingredients
Instructions
- Wash the venison steaks and drain.
- Salt and pepper the steaks to taste and let stand for 15 minutes.
- Dip the steaks in sweet milk, then dredge with self-rising flour.
- Heat cooking oil until hot in a skillet.
- Place the coated steaks in the hot oil and fry until browned and cooked through.
- Remove the steaks and drain excess oil, leaving a small amount in the pan.
- Mix 1 cup water and 1 cup milk to create a mixture.
- Pour the water and milk mixture over the steaks and cook until the sauce thickens.
Tips & Substitutions
For a crispier coating, let the coated venison rest for a few minutes before frying. You can use buttermilk instead of sweet milk for added flavor. If you prefer a gluten-free option, substitute self-rising flour with a gluten-free flour blend. Make sure the oil is hot enough before adding the venison, as this will help it cook evenly and prevent sogginess.
Serving Suggestions
Serve the country fried venison with creamy mashed potatoes and a side of green beans for a hearty meal. It pairs beautifully with Aunt Barbara'S Frozen Peanut Butter Pie for dessert. Alternatively, consider a fresh salad to balance the richness of the dish.
Storage & Reheating
Store any leftover venison in an airtight container in the refrigerator for up to three days. To reheat, place the venison in a skillet over medium heat, adding a splash of water or broth to keep it moist. Cover with a lid to heat through without drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Country Fried Venison contains roughly 404 calories, with 0g protein, 1g carbohydrates, and 45g fat. Note that it is relatively high in sodium, at 485mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of venison?
Yes, you can substitute venison with beef or pork. Adjust cooking times as necessary, as these meats may cook faster or slower than venison. Ensure the internal temperature reaches at least 145°F for safe consumption.
What is the best oil to use for frying?
Canola oil or peanut oil are excellent choices for frying due to their high smoke points. They allow the venison to fry evenly and achieve a golden-brown crust without imparting strong flavors.
How can I make the sauce thicker?
To thicken the sauce, you can mix a tablespoon of cornstarch with cold water and stir it into the sauce while it simmers. Allow it to cook for a few more minutes until it reaches your desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).