• 3 to 4 oz venison backstraps
  • 1 Tbs of garlic powder
  • 1 Tbs of paprika
  • 2 Tps of sea salt
  • 2 Tps of black pepper
  • 3 cups of flour
  • 3 eggs beaten w/1/3 cup of milk


  • 1 cup of flour
  • 2 cups of milk
  • sea salt
  • pepper
  • drippings from cooked steaks

Country Fried Deer Steak

Everyone has that one dish, that one meal that you could eat everyday! Well this one is mine! I’m a southern man who loves good hearty country food! And you can’t get much more country than Country Fried Steak! And not just any country fried steak..OH NO! Country Fried Venison Steak!! LAAAAWWWDDD HELP ME! Ever since I was little, I’ve always loved the taste of fork tender venison steak with a crispy, crunchy breading smothered in a creamy white pepper gravy! Every bite is like taking a quick peek into heaven! To me there is nothing more satisfying than a good stick to your ribs meal. I hope you try this because I guarantee you’ll enjoy it! Also don’t forget the video at the bottom!

Steak Directions

  • First you want to tenderize your steaks. You can do this a few different ways one being you use a tenderizing mallet. And beat those bad boys to 3/8″ to 1/4″ thick. Down side to this is it takes a bit longer, is very loud, and if your not watching you could catch a finger…Not kidding I’ve done it! (Dang you wheel of fortune!) Haha! Weston tenderizor   The second way to do it is to invest in a Weston meat tenderizer/jerky slicer. It has been a great tool for me! Literally tenderized 6 steaks in less than 15 seconds!! I’ll never be without it.
  • Next after you’ve tenderized your meat your going to want to whip 3 eggs vigorously adding 1/3 cup of milk to the mixture.
  • Take 3 cups of flour and place it in a mixing bowl
  • Then take 1 tbs of paprika, 1 tbs of garlic, 2 tps of sea salt, 2 tps of black pepper and add them to flour mixing throughly
  • Next take steak and dip in the egg wash (coat steak with egg well)
  • Then place in seasoned flour and press flour into steak (coat steak with flour well)
  • Repeat last 2 steps and leave steak in flour
  • Depending on the size of your skillet begin to poor about 1/4″/ 3 cups of canola or vegetable oil into cast iron skillet (if you have one) and preheat on a medium high heat.
  •  TIP:  If you have a wooden spoon you can stick the tip of the spoon into the oil to check if its ready. Just look for tiny bubbles to form around the wooden spoon. You can also sprinkle a tiny amount of flour and if it zips around the skillet you know your done.
  • Place steaks into oil not fully submerging them
  • Cook for about 4min on a medium high heat or until you see the blood start to rise to the surface of the meat.
  • Flip steaks and cook for an additional 3 to 4 min. Make sure breading is turning a golden brown color.


While steaks are cooking on the final side go ahead and start making your gravy. But just remember this one rule! NEVER..LEAVE..THE…GRAVY!!

  • Pour 1 cup of flour into separate skillet
  • Slowly add milk and stir constantly (it’s about 2 cups of milk)
  • Stir gravy adding milk until your gravy has a pancake batter consistency
  • Add generous amount of black pepper (I cover the surface of the gravy)
  • 2 pinches of salt (about a 2 tps) you don’t have to be exact
  • stir until warm

After you have accomplished the gravy plate your steaks slather them with gravy and enjoy! This recipe is also great for breakfast with a fried or sunny side up egg on top. DROOOOLLLLL!!!