Wild In The Kitchen: Chicken Fried Venison Steak

Chicken Fried Venison Steaks

I was served this dish while hunting in Texas about 20 years ago. It has been a favorite recipe of mine ever since.

1 whole venison tenderloin

2 1/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

5 1/2 cups buttermilk

1 egg, beaten   

2 tablespoons garlic powder

Dash of Tabasco sauce

3 cups vegetable oil

Seasoning salt

Black pepper

Pound tenderloins flat with meat hammer. Place 2 cups of flour in a bowl. In a separate bowl, stir together the baking powder, baking soda and salt and pepper to taste. Add 1 1/4 cups buttermilk, beaten egg, Tabasco and garlic powder. Dredge each steak first in the flour, then in the batter, and again in the flour. Heat the oil in a cast-iron skillet to 325 degrees. Fry the steaks to golden brown, flipping once. Place fried steaks on paper towels. Make the gravy by draining the fat from the skillet, leaving 1/4 cup of oil and the remnants. Return the skillet to medium-low heat. Whisk the remaining flour into the oil. Stir in the remaining buttermilk, raise the heat to medium, and bring the gravy to a simmer. Cook until thick. Season with salt and pepper. Spoon the gravy over the steaks to serve. Great with mashed potatoes.