Fried Venison Cube Steak Recipes

Chicken Fried Deer Steak Ranch Style Kitchen

WebMar 12, 2022 · Venison Steaks - cut from the deer's backstrap or hindquarters and tenderized to one-quarter inch thickness.; Buttermilk - …

1. Begin by giving the deer meat a good rinse, then pat it dry.
2. With a butcher knife, trim off any fat or connective tissue from your steaks, as preferred. Using a tenderizing meat mallet, tenderize the steaks to ¼ inch thickness. Be careful not to tear the meat!
3. Soak deer steaks in a container of buttermilk and place in the refrigerator overnight. If you're short on time, 2 hours should do the trick.
4. Mix flour, salt, pepper, paprika, seasoned salt, and cayenne pepper together in a medium bowl or small pan. Drizzle about 1 Tablespoon of buttermilk into the flour mixture while stirring, until tiny clumps start to form.

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MustardFried Venison Cubed Steaks with Chimichurri …

WebMar 2, 2020 · Prepare Chimichurri sauce. Place all ingredients except olive oil in a food processor, and pulse to blend. In between pulses, scrape …

1. Prepare Chimichurri sauce. Place all ingredients except olive oil in a food processor, and pulse to blend. In between pulses, scrape sides of the processor bowl down. Transfer to a medium bowl, and whisk in olive oil.
2. In a zipper-lock bag, combine the mustard and wine. Add steaks, and toss to mix well. Close bag, and refrigerate for 2 to 4 hours. Remove steaks from marinade and pat dry.
3. Combine flour, salt and pepper in a shallow bowl. Heat about ¼ inch of oil in a large skillet over medium-high heat. Dust steaks with flour mixture, and fry in hot oil until golden brown. Drain on paper towels. Serve with a dollop of Chimichurri sauce.

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