Skip to main content

Country Fried Venison Steak

By: BuckBirdie23


  • 1 venison backstrap (cut into 4-5, 1 inch thick cut)
  • 1/2 tbsp black pepper
  • 1/2 tbsp salt
  • 1/2 tbsp Cajun Injector Cajun Shake
  • 1 cup vegetable oil
  • 1 egg
  • 3 cups whole milk
  • 3 tbsp skim milk
  • 1 1/2 cups flour
  • 3 tbsp flour
  • ground black pepper


Meat: Place 1 cup vegetable oil in skillet. Cut backstrap into 4-5 1 inch thick cutlets. Flatten cutlets with meat mallet until flat. Mix 1/2 tbsp salt, 1/2 tbsp pepper, 1 1/2 cups flour, and 1 tbsp Cajun Injector Cajun Shake in small bowl. Mix 1 egg and 3 tbsp skim milk. Soak steaks in egg and dredge in dry mix. Place cutlets in oil and fry for 3-4 minutes on each side or until golden brown. Sauce: Drain oil out of pan leaving 1/4 cup of oil. Add 3 tbsp flour, cooking for 3-4 minutes whisking constantly. Add 3 cups whole milk, 1/2 cup at a time, cooking for 8-10 minutes whisking constantly. Add ground black pepper to taste. Sauce should be thick enough to coat back of a spoon. If too thick add water to thin out.

Serves 4-5

Wild, Top Quality, and All Natural Wild Game available at Gamekeeper Butchery

Need wild game meat for a recipe you've been wanting to try? Check out GameKeeper Butchery. GameKeeper Butchery is dedicated to procuring the finest assortment and highest quality of specialty meats from the United States and around the world. Our commitment is to deliver the safest, freshest and most wholesome products.

Latest Content