Country Fried Venison and Gravy

This classic southern style Country Fried Venison and Gravy (or sometimes known as Chicken Fried Venison Steak) is hearty, flavorful and comfort food at its finest. It makes for a great hunting camp breakfast when paired with eggs or a filling dinner when served with mashed potatoes. It’s a pretty simple dish to make. All you really need to do is take your preferred venison cut, tenderize it, coat it and fry it. Then, you’ll whip up  a delicious and creamy white gravy starting with the drippings from the pan. Pour that amazing gravy over top of the crispy golden and tender venison steak and your hunting camp friends will be asking for this season after season. 

Ingredients

1 pound Venison Top Round, Sirloin, or Backstrap 

1 cup Buttermilk

1 Egg

1 cup All Purpose Flour

⅓ cup Corn Starch

1 teaspoon Smoked Paprika

1 teaspoon Salt

1 teaspoon Black Pepper

1 teaspoon Onion Powder

¼ teaspoon Cayenne Pepper (Optional)

Oil, For Frying

Gravy

2 tablespoons Drippings From the Pan

2 tablespoons Butter

4 tablespoons All Purpose Flour

1 cup Chicken Broth (or Venison Broth)

1 ½ cup Milk

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

½ teaspoon Black Pepper

Pinch of Salt (plus more to taste)

Recipe Directions

1. Cut the venison roast into 1 inch thick cutlets, then pound each cutlet into ¼ inch thick pieces using a meat mallet. Season with salt and pepper to taste on both sides.
2. In a large deep bowl, add in butter milk and eggs and whisk until combined. Add venison to the bowl. Add additional buttermilk if needed so that all the venison cutlets are submerged.
3. Allow to marinate while you prepare the rest of the ingredients.
4. In a large shallow dish or plate, add flour, cornstarch, smoked paprika, salt, black pepper, onion powder, and cayenne. Use a whisk to mix ingredients well.
5. Remove the cutlet one at a time from the buttermilk mixture then dredge into the flour mixture, shake off the excess, then dip into the egg mixture again. Dredge the cutlet back into the flour to finish, shaking off the excess before you set it aside to a wire rack. Repeat this process for each cutlet and set onto the rack as you coat them.
6. Heat a large cast iron skillet over medium high heat. Add enough oil to coat the bottom of the pan. While the oil is heating up, get the ingredients together for the gravy so you’re ready. Once the oil is hot (about 350 degrees), lay down each cutlet and fry until golden brown. Flip the cutlet, then fry on the opposite side until golden brown as well. Remove from the skillet and set aside on a tray in the oven on the lowest setting to keep warm.
7. In the same cast iron skillet, remove all but two tablespoons of oil/drippings. (Alternatively, you can do this in a fresh pan if desired). Add in two tablespoons of butter then reduce the heat to medium low and allow the butter to melt.
8. Once melted, sprinkle with flour and whisk constantly to make a roux. Once the mixture is thickened and golden slowly add in broth and milk in small increments whisking as you add it in.
9. Cook while stirring constantly to remove any lumps and until the mixture thickens to your liking. Season with onion powder, garlic powder, thyme salt and pepper. Taste and add additional seasonings if desired. 
   Serve country fried venison steaks for breakfast lunch or dinner with eggs or mashed potatoes to complete the ultimate at home or hunting camp meal.