This Saturday is opening day for deer season here in Texas and to celebrate, I am posting a recipe for Chicken Fried Venison and Creamy Gravy! Every year my family looks forward to this day and prays that the weather is on the cold side. Here, lately we have been experiencing some cold mornings and pleasant days.
The deer lease that my family hunts on is not too far from our house, so as soon as they get a deer, it is in the refrigerator within a few hours to chill. My husband has always processed his own deer, and there is no question if we are eating his deer.
I captured a few photos of my daughter frying some deer backstrap a few months back. She starts off with flour and a mixture of seasonings, and an egg and milk mixture. In the last years, she has added curry powder to the flour mixture, and it adds an incredible flavor. You might want to try it next time you chicken fry some steak
We do a double dipping when we batter the steak. Be sure you double dip all your meat at one time before you start frying it. That will help you from being distracted when frying, and you will be less likely to burn it. She batters all her steak, and lays it on a tray, and then starts to fry, being sure not to put too many in the skillet at one time, so as not to crowd them while they fry. This ensures that they fry evenly.
Chicken Fried Venison
4 pounds of venison back strap or venison round steaks cut in steak portions (that has been washed and pat dried)
1 1/2 cups whole milk or half and half
6 eggs, slightly beaten
4 cups flour (set aside 1/4 cup for gravy)
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoons coriander powder
1 teaspoon curry powder (optional)
enough canola oil to fry
4 cups whole milk for gravy
Generously salt and pepper each piece of steak; place on a tray and set aside.
In a medium shallow dish, combine milk and eggs and mix together until eggs are blended well in the milk; set aside.
In a medium shallow dish, combine flour, salt, black pepper, garlic powder, coriander powder, and curry powder (optional); set aside.
Dip prepared steak in flour mixture, coating well. Dip in egg mixture, covering all the steak. Dip back in the flour mixture, coating well. Lay on a tray and continue until all the steak has been dipped.
In a large iron skillet, pour oil to half way up the skillet and heat until when sprinkled a pinch of flour it sizzles.
Start frying steak. Add a few at a time and fry until the edges begin to get golden brown. Turn immediately and fry until golden brown. It only takes 3-4 minutes on each side. Continue frying until all have been fried.
Turn off burner and pour all the excess oil off EXCEPT 1/4 cup (including all the crumbs). Turn burner on medium high heat and add 1/4 cup flour and brown, stirring constantly.
Add milk and stir vigorously with a wire whisk. Turn burner down to medium low and keep stirring.
Season with the same seasoning that you fried the steak in. Cook for 5-10 minute to get the right creamy consistency.
Add more milk if it thickens to much and stir until creamy. Turn off burner. Serve over chicken fried venison steak and potatoes.
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