Everything Encrusted Venison Steaks
Venison steaks coated in an everything bagel breading and then pan fried.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Course Main Course
Cuisine American, Locavore
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
Mix all the dry ingredients (except flour) to create the Everything Coating. 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.