Country Fried (Venison) Steak
With this freshly in my belly, having made no gravy or mashed potatoes and heck, didn’t even use a fork, I am super excited about how good this country fried steak is. (I did use my fork for my salad.)
I have had more than one person say they only like venison when I make it. For years I didn’t like it and now it’s all I make it seems like. I just learned how I liked it and apparently other people like it for the first time too.
If you have the equipment to make cube steak, GREAT. Otherwise, pound out some steaks.
Country Fried (Venison) Steak
With this freshly in my belly, having made no gravy or mashed potatoes and heck, didn’t even use a fork, I am super excited about how good this country fried steak is. (I did use my fork for my salad.)
I have had more than one person say they only like venison when I make it. For years I didn’t like it and now it’s all I make it seems like. I just learned how I liked it and apparently other people like it for the first time too.
If you have the equipment to make cube steak, GREAT. Otherwise, pound out some steaks.
Cooking Instructions
- 1
Put equal parts buttermilk and Dales in a shallow dish. Put the flour and spices in another shallow dish.
- 2
Mix both the flour mixture and the buttermilk and Dales well.
- 3
Dip the steaks in both mixtures and place in a pan with hot oil.
- 4
(In this photo, I have dipped and am frying the first batch while the second batch has been dipped and is waiting.)
- 5
Once you can see the browning coming up from the bottom as in this photo, flip the steaks and cook them another couple minutes.
- 6
Let steaks cool on a plate lined with paper towels.
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