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Chicken Fried Deer Steak with Gravy

by Amanda Payne 4 months ago in recipe
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Fried goodness smothered in gravy.

Chicken Fried Deer Steak with Gravy by Amanda Payne

Chicken Fried Deer Steak with Gravy is venison steaks or ground burger steaks floured and fried with a crispy crust and then covered with gravy. This meal is great for breakfast, dinner, and anything in between.

Serves: 8

Serving Size: 1 steak and a 1/2 cup of gravy

Calories: 278

Fat: 16 g

Carbohydrates: 7 g

Protein: 27 g

If you are on a diet and nutrition information is important, remember to recalculate the nutritional information provided above if you make any changes to the recipe. MyFitnessPal is a helpful resource.

Chicken Fried Deer Steak with Gravy

Ingredients:

Steak

  • 2 pounds of venison steak, or ground venison shaped into hamburger patties
  • 8 ounces of milk
  • 1 egg
  • 3/4 cups of all-purpose flour
  • 2 teaspoons of salt
  • 1 teaspoon of ground black pepper
  • 1/2 cup of vegetable oil for frying

Gravy

  • 1/4 cup of the leftover oil from frying the steaks (add more if needed)
  • 1/3 cup of all-purpose flour
  • 3 cups of milk
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper

Getting It Done:

Steak

  1. First, if you use ground venison burger instead of steak, try to make each steak 1/4 of a pound.
  2. Add a little dash of salt and black pepper to the ground burger and then press it into patties like you would for a hamburger. If you use steak, just sprinkle them with salt and pepper.
  3. Mix the milk and eggs in a bowl and set it to the side.
  4. In another bowl, mix 3/4 cups of all-purpose flour, 2 teaspoons of salt, and 1 teaspoon of ground black pepper together and set it to the side.
  5. Coat each side of the steaks with the flour mixture and then coat it with the milk and egg mixture and then back to the flour mixture. Set the deer steaks to the side once they are all coated.
  6. Heat the oil in a large skillet over medium heat. Add the steaks and fry until the edges of the steaks start to turn brownish-gold. Then gently turn it to the other side. It will usually take between 2-4 minutes for each side.
  7. Line a large plate with paper towels and set it to the side for later when the steaks are done.
  8. Once the steaks are done place them on the paper towels. Try to give the steaks enough room so that they are not touching or overlapping. If not, the oil will remain on the steaks and the crust will get soggy.

Gravy

  1. Remove all of the leftover oil from the skillet you fried the steaks in. Put the oil in a clean bowl. Heat the skillet to medium-low. Measure out 1/4 cup of the leftover oil and put it back into the skillet. Be sure to remove any pieces of crust from the oil unless you want that in your gravy.
  2. Once the skillet is hot, add 1/3 cup of all-purpose flour and stir with a whisk or fork. If it looks too greasy add a dash of flour until it looks right or if it’s too thick or pasty add a dash of grease until you have the correct texture. It should have a smooth consistency.
  3. Cook the gravy over medium-low heat until it is brownish-gold. Now add 3 cups of milk and steadily whisk. If you don’t give this step enough attention you’ll have lumpy gravy, so please don’t skimp on this.
  4. Add 1/2 teaspoon of salt and black pepper and continue stirring.
  5. Cook the gravy over medium-low heat until it’s smooth and the thickness you desire. It should take about 4-8 minutes. If it becomes too thick add milk. If it’s too thin try cooking it a little longer. If that doesn’t work, you can always thicken it with cornstarch or flour.
  6. To serve, top a steak with about 1/2 cup of gravy and eat up!

I like to use venison backstrap and sweetmeat (tenderloin) for this recipe when I don’t use ground venison burger. They make wonderful steaks.

This goes well with fried potatoes and big fat cat-head biscuit. It’s also delicious with mashed potatoes and covered with creamy chicken gravy. It’s great on a hamburger bun with a tomato or served with mac and cheese (no gravy).

I hope you enjoy my recipe!

Chicken Fried Deer Steak with Gravy by Amanda Payne

Sharing is caring. Please share my recipe if you enjoy it. I appreciate your support very much.

Visit my profile if you would like more delicious recipes. Take a look at my Crock-Pot Venison Roast with Onion Gravy or my Venison Sausage Gravy and Biscuits recipe below.

Maybe you have a sweet tooth and need something sweet. Try my No-Bake Oatmeal Candy recipe.

This Chicken Fried Deer Steak with Gravy recipe was originally published at deerrecipes.online and has been featured in Rustic Barn Outdoors Magazine, a women's outdoor lifestyle magazine. I am the owner of Deer Recipes. I am in the process of moving all of my recipes to Vocal.Media. Please bear with me during this transfer. I appreciate my readers more than I can express.

Check out my author profile on Vocal.Media if you are looking for more recipes. Please consider subscribing to me, Amanda Payne. It is free! I will be posting many more recipes in the future.

Likes, pledges, and tips are welcomed and appreciated but not necessary. You can also find me on Pinterest and Rumble.

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About the author

Amanda Payne

An avid beekeeper, crafter, foodie, photographer, and nature girl.

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