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Everything Bagel Venison Steak

Everything Encrusted Venison Steaks

Venison steaks coated in an everything bagel breading and then pan fried.
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 2 people
Course: Main Course
Cuisine: American, Locavore
Ingredients Equipment Method

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

Equipment

  • cast iron skillet
  • three shallow bowls or pie plates
  • measuring cups and spoons
  • spatula

Method
 

  1. Mix all the dry ingredients (except flour) to create the Everything Coating.
  2. 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.
  3. Dredge each steak in flour. Then dunk in the buttermilk; press the steaks into the everything breading until coated.
  4. 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.