Chicken Fried Venison Steak with Mushroom Gravy is just one of the many ways my husband has really perfected preparing venison. This is not a quick weeknight meal, but when you have the time on a weekend, this is an awesome choice. I especially love the mushroom gravy.
Designed in Canva
Jim has been making this for years. So, he doesn’t remember where the original recipe came from. He has played with it too, so it is just right.
The secret is marinating it in milk and breading it three times in quick succession.
Chicken Fried Venison Steaks: The Meat Steps
Begin by pounding the steaks flat (about 1/4 inch thick) with a meat tenderizer. We love this one from Oxo (which we got on Amazon). Remove any silver skin or fat and then cut into medallion sized pieces. The pieces should be about three inches, but they doesn’t have to be perfect. You can use the “natural” divide that most pieces have.
Marinate the meat in egg and milk for about 45 minutes to an hour. (Venison tip: Venison is a lean meat, so it’s good to add a fat at the marinating stage of cooking it.)
Designed in Canva
Next, you will dredge all the steaks in flour and put them aside on a plate to rest for a few minutes.
Melt butter in a small skillet and begin mushrooms cooking over low heat. Let these cook along until the last step. Mushrooms get more flavorful the longer they cook, so don’t worry about starting them too early.
Dredge all the steaks in flour a second time and again, put them on a plate to sit for a few minutes. Between the second and final dredge, prepare your cooking pan with about half an inch of canola oil to get hot over medium heat. Finally, dredge them third time. (Save the flour for the gravy steps!) This time, you will put the steaks directly into the hot oil to cook.
Cook each steak in the hot oil, add oil as necessary. It’s time to flip the steaks when you see blood. As each steak finishes, set it aside on a plate layered with paper towels. Remember, venison is best served rare, so don’t over cook the steaks.
Chicken Fried Venison Steaks: The Mushroom Gravy Steps
Designed in Canva
Once you have cooked all the steaks, you will make the gravy.
Add what’s left of the flour mixture to the oil and meat bits left in the pan. Whisk (We love this one from Oxo for making gravy and big jobs.) in a cup of chicken or beef stock, add it slowly so that you don’t get lumps. Bring to a boil.
The last step is to add the condensed mushroom soup and mushrooms, reduce the heat to simmer and cook until hot. Spoon over your steaks.
This post contains affiliate links. Thanks for your support!
| Prep Time | 2 hours |
| Cook Time | 30-45 minutes |
| Passive Time | 1 hour |
| Servings |
people
|
- 2 lbs venison steaks
- 6 eggs beaten
- 3/4 cup milk
- 3 cups flour
- 2 tsps salt
- 3/4 tsp pepper
- 1 Tblsp garlic powder
- 1 Tblsp onion powder
- 3/4 cup canola oil you may use more or less depending in how many steaks you have
- 1 cup chicken or beef broth/stock
- 1 10oz can condensed mushroom soup
- 2 Tbslp butter
- 2 cups sliced mushrooms
Ingredients
Marinade
Breading
Gravy
|
|
- Pound the steaks to 1/4 inch thick. Trim silver skin and fat, then cut into medallions (about 3 inches, along the natural divides)
- Mix eggs and milk, add a little salt and pepper (maybe 1/2 tsp each). Soak the meat for 45 minutes to an hour.
- Mix your dry ingredients in a shallow bowl.
- Coat all the steaks in the flour mixture and set them aside on a plate to rest (and soak in).
- Melt butter in a small skillet and begin mushrooms cooking over low heat. Let these cook along until the last step. Mushrooms get more flavorful the longer they cook.
- Coat all the steaks a second time. Repeat the rest step.
- Prepare your cooking pan with about half an inch of canola oil to get hot over medium heat. We like to use a cast iron skillet for cooking all of our meat.
- Coat the steaks a third time. This time, you will put the steaks directly into the hot oil to cook. Save the flour for the gravy steps,
- Cook each steak in hot oil. Flip when you start to see blood on the top side of each steak. Remember that venison is best served rare, so don't over cook.
- Add what's left of the flour mixture to the oil and meat bits left in the pan. Whisk in a cup of chicken or beef stock, add it slowly so that you don't get lumps. Bring to a boil.
- Add the condensed mushroom soup and mushrooms, reduce the heat to simmer and cook until hot.
