Originally published April 23, 2017. Last Updated March 18, 2020.
My husband is an avid hunter. Hunting season = Christmas to him. So we eat lots of venison. Venison chops, ground venison, venison roasts and plenty of venison steaks. Everything Bagel Mix makes lots of things taste good. So making Everything Encrusted Venison Steak just seems like the right way to add a little magic to a lean venison steak.
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My husband is from Long Island. This means he’s a bit of a bagel snob, but if he is going to have a bagel (from Long Island or elsewhere), it’s going to be an everything bagel. For some reason, I thought I didn’t like everything bagels. At some point in our early days, I took a bite of one of his bagels, and I was hooked.
Fast forward a few years and we were in a our local (well truthfully nothing is really local for us) club store where we found a commercial produced “everything bagel mix.” We added it to everything–don’t you love puns! It’s particularly good in egg salad or sprinkled on fried or hard boiled eggs (see my Whole30 Breakfasts posts for more on this.)
And discovered we really liked it mixed with a few bread crumbs and coated on venison steaks to make Everything Encrusted Venison Steaks. And, although it’s easy to buy it already prepared, sometimes it’s just better to make your own. (Check out our dry rub mixture.)
Everything Bagel Mix
It’s just a few quick steps to the final product. Mix the bread crumbs with sesame seeds, poppy seeds, minced garlic, minced onion and salt.
Preparing the Meat
Create a breading station. Pie plates work awesome for this. In your first one, put the flour, salt and pepper. Then, the second one is buttermilk. Finally, in the third one, you put the everything breading mixture. Dredge steaks in flour, then buttermilk and then press it into the everything breading.
Pan fry in a hot cast iron skillet until golden brown. (We love our Lodge 12 inch skillet.) Don’t over cook–venison is best served rare! A good rule is that when the blood starts to show on the top side, the steaks are ready to flip.
Everything Encrusted Venison Steaks
Everything Encrusted Venison Steaks are just one of the MANY ways we like our everything seasoning. For more ideas of how to use everything style seasoning, check out Everything Venison Schnitzel (Whole30), Everything Roasted Potatoes and Smoked Tri-tip. And use leftovers to make Steak and Egg Salad Wraps. It’s one of my paired recipes for Reimagining Leftovers.
Everything Encrusted Venison Steaks
Equipment
- cast iron skillet
- three shallow bowls or pie plates
- measuring cups and spoons
- spatula
Ingredients
Everything Breading
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1½ tsp dried minced onion
- 1½ tsp dried minced garlic
- 1 tsp coarse sea salt or coarse Kosher salt
- ¼ cup plain bread crumbs regular or panko
Steaks
- 2 venison steaks
- ¼-½ cup buttermilk
- ½ cup flour
- ½ tsp salt
- ¼ tsp black pepper
- 1-2 tbsp oil canola works well, but use the oil of your choice
Instructions
- Create a breading set up: Plate or bowl one: put about a half cup or so of flour with the salt and pepper. Plate or bowl two: buttermilk. Plate or bowl three: Everything Coating.
- Dredge each steak in flour. Then dunk in the buttermilk; press the steaks into the everything breading until coated.
- Heat a cast iron skillet with oil on medium–make sure that the skillet it hot so that you will get a nice crispy searing (if the pan is not hot enough, your breading will be soggy). Cook on both sides (3-5 minutes each side). Venison is best served rare, so don’t overcook it.
