Chicken Fried Venison Backstrap

Name: Chicken Fried Venison Backstrap
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 lbs venison steak preferably loin/backstrap with sinew removed; 1 cup milk to soak venison steaks; 1 tbs Lawry’s season salt directly on the steak; 3 eggs + 2 cups milk for egg wash; 3 cups flour; 1/2 cup cornstarch; 1 tbs Lawry’s season salt for breading; 1 tbs black pepper; Peanut oil for frying

1 step

Prep:1hCook:10min

Chicken Fried Steak is usually made with tenderized beef round steak. Using venison instead of beef is Texas tradition brought to the State by German immigrants in the 1800’s. It’s a staple on most ranches and deer camps in Texas to this day. We usually serve it with mashed potatoes and jalapeño gravy, pinto beans, collard greens and cornbread or biscuits. Hope you enjoy!

Updated at: Thu, 17 Aug 2023 09:04:45 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories600.5 kcal (30%)

Total Fat10.5 g (15%)

Carbs63.4 g (24%)

Sugars6.1 g (7%)

Protein58.8 g (118%)

Sodium2150.8 mg (108%)

Fiber2.1 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

3 lbsvenison steak

preferably loin/backstrap with sinew removed

1 cupmilk

to soak venison steaks

1 Tbsseason salt

directly on the steak

2 cupsmilk

3 cupsflour

1 Tbsblack pepper

peanut oil

for frying

Instructions

Step 1

1. Lay venison steaks out on cutting board and season both sides with Lawry’s Season Salt. 2. Cover with clear plastic wrap and tenderize with meat tenderizing hammer to 1/2” thick. 3. Place steaks in large metal bowl and add just enough milk to cover the steaks. This should be 1-2 cups. Soak the steaks in milk for 1-3 hours then drain. The milk will pull much of the blood out of the meat. 4. Assemble the egg wash by whisking 3 eggs with 2 cups of milk. 5. Combine flour, cornstarch, Lawry’s and Pepper and mix for dry batter. 6. Pour the egg wash over the steak then fill one side of a batter bowl with the dry ingredients. Put steak pieces one at a time into the batter bowl. 7. Working in small batches, shake the batter bowl to cover both side of steaks with dry batter. 8. Fry steaks in peanut or canola oil at 350 degrees F for 3-5 minutes or until golden brown. Do not over cook! Venison is done at 135-145 degrees F. 9. Remove steaks and rest on a baking rack for 3-5 minutes. 10. Serve with cream gravy.

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