Everything Bagel Mix makes lots of things taste good. So making Everything Bagel 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 (it’s particularly good in egg salad) and discovered we really liked it mixed with a few bread crumbs and coated on venison steaks. Unfortunately, when we emptied that container, it seemed the store no longer carried the mix. What’s a Semiconservative Granola Girl to do? Obviously she needs to come up with a mix of her own.
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: three plates or shallow bowls–flour with salt and pepper, buttermilk and the everything bagel mix. Dredge steaks in flour, then butter milk and press into the everything breading.
Pan fry in a hot cast iron skillet until golden brown. Don’t over cook–venison is best served rare!
| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
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- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1 1/2 tsp minced onions
- 1 1/2 tsp minced garlic
- 1 tsp coarse sea salt
- 1/4 c unseasoned bread crumbs plain or panko
- 2 venison steaks
- 1/4-1/2 c buttermilk
- flour for dredging about 1/2 cup
Ingredients
Everything Bagel Coating
Steaks
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- Mix all the dry ingredients (except flour) to create the Everything Coating.
- Create a breading set up: Plate or bowl 1: put about a half cup or so of flour with a little salt and pepper. Plate or bowl 2: buttermilk. Plate or bowl 3: 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.
