Fried Deer Steak Recipe Just A Pinch Recipes
Directions. Cut tenderloin into eight steaks. In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce, butter and Liquid Smoke if desired. Add steaks; seal bag and turn to coat. Refrigerate for 2 hours. In a shallow bowl, combine egg and buttermilk.
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Flatten venison to 1/4-in. thickness. 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. In a large skillet over medium heat, cook venison in oil in batches for 2-3 minutes on each side or until meat reaches.
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Instructions. First, fill your skillet or pot for frying halfway up with oil and turn on to medium-high heat. Second, take the deer steak on a plastic cutting board and cut it into strips. Next, lay the deer steak strips in the sink in a single layer to season.
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Using a whisk, mix the flour with the grease, creating a golden-brown paste. Keep cooking until the roux reaches a deep golden brown color. Pour in the milk, whisking constantly. Add the salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, about 5 minutes.
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Stir to coat, then cover and marinate for 1 hour. Heat vegetable oil in an electric fryer or skillet to 325 degrees F (165 degrees C). Set up a dredging station: Stir together flour, salt, and pepper in a shallow bowl. Whisk eggs and remaining 1/2 cup milk together in a separate shallow bowl. Dip venison slices into the flour mixture, then into.
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Instructions. In a small bowl, mix together the flour, salt, and pepper. Dust the steaks with some of the flour mixture. Then, using a meat mallet, pound them to 1/4 inch thickness, adding more of the flour mixture as needed to keep the meat coated.*. Heat the oil in a large, heavy bottomed skillet over medium heat.
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On a cutting board or plate, slice meat into 1/2 inch strips. Using a glass Coke bottle, tenderize the meat by beating it using the mouth side of the bottle (see photo) Soak meat in Worcestershire sauce for 5 minutes (use enough to coat the meat) In a large bowl, combine flour, salt, pepper and garlic powder - set aside.
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Use a meat mallet to pound the steaks to half the thickness. I use ½ inch thick steaks, pounded to ¼ inch thick. Cut steaks into ½-inch wide strips. Mix seasonings into flour with a whisk or fork. Crack eggs into a separate bowl and beat well with a whisk. Heat bacon fat in a heavy skillet over medium-high heat.
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Place a couple of steaks at a time in an iron skillet filled with about ¼ inch of peanut preheated to about 350-375 degrees. Don't overcrowd the skillet. Each steak should cook quickly. Fry 3-4 minutes one side, flip and fry 1-2 minutes on the other. You want a crispy, golden brown coating but be careful not to overcook the meat.
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Coat both sides of the steaks in the seasoned flour. Place battered steaks on a large baking sheet and refrigerate for 15 minutes. (This helps the batter stick to the steaks better while frying.) Add cooking oil and butter (for browning) to a deep cast-iron skillet or frying pan. Heat to 325°F.
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Cook gently for about 15 minutes until the cranberries are just tender. Remove from the heat. Heat the oil in a heavy frying pan, add the venison steaks, and cook over high heat for 2-3 minutes. Turn the steaks over and add the shallots to the pan. Cook the steaks on the other side for 2-3 minutes, depending on your desired level of doneness.
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Allow steaks to come to room temperature. (Approx. 20-30 minutes.) Coat deer steaks with salt and pepper. Over medium-high heat, add butter to skillet, and let melt and brown. When butter is melted and brown, gently place steaks in the skillet, making sure they don't overlap one another.
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Gravy Instructions. Turn the heat to low and add 2 - 4 tablespoons of flour to the remaining butter and meat drippings. If most of the butter has cooked away prior, you can add a couple of extra tablespoons of butter. Stir with a fork or whisk until all of the flour absorbs the butter mixture.
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Drain Marinade. Heat the oil to medium heat using around 2 inches of oil in the pan. Place the buttermilk, beaten egg, salt, pepper, garlic, and Worcestershire sauce in a pie. Dip each steak into the flour then egg mixture and then shake into the bag of cracker crumbs, or the breadcrumbs coating (it's your preference)
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Instructions. In a bowl, mix together water and 2 tablespoon salt. Soak sliced deer meat in salt water overnight if you're able, or at least an hour. Heat vegetable oil in a skillet over medium heat to 325 degrees. Remove deer meat from refrigerator, and discard salt water.
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How to make Chicken Fried Venison Steak. First, pound the steaks to tenderize them and thin them out. Next, prep your station: place flour and seasonings into a bowl and stir well. Then, add eggs and milk into a separate bowl and whisk together. Heat a large cast iron skillet over medium high heat. You can also use any frying pan that you have.
