Chicken Fried Venison Steak

Chicken Fried Steak is one of those classic dishes that hearkens your thoughts to home. We edit this iconic dish to bring you Chicken Fried Steak, with venison! Tender, satisfying and comforting, this dish turned out fantastic! The venison worked beautifully well. The gravy was easy and absolutely perfect. It goes without saying that Rick and I had a wonderful dinner. 

Chicken fried steak is also great for breakfast, for those familiar with chicken fried steak and eggs. :-)

Servings: 4-6
Prep Time: 30 minutes
Cook Time: 30 minutes
- 2 lbs. venison roast, trimmed of all silver skin and fat
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 3 whole eggs, beaten
- 1/4 cup vegetable oil
- 2 cups chicken broth
- 1/2 cup whole milk
- 1/2 tsp. of fresh thyme leaves, or 1/4 tsp. dried

1. Slice roast into 1/2 inch pieces, against the grain. Salt and pepper both sides. 

2. Lay a sheet of plastic wrap on a flat surface. Lay venison on plastic wrap, leaving 1 inch spaces in between. Lay another piece of plastic wrap on top.

With a mallet, or anything heavy and flat, pound meat into 1/4 inch thick steaks. We simply used a rolling pin. For fork tender steaks, use a needling device to cube the meat.
3. Set up your dredging station: one dish with beaten egg and the other with flour.

Dredge the meat in flour.
Then in the egg. Then flour, egg and flour again.

So... repeat after me. Flour, egg, flour, egg, flour! 

It helps to chant it out loud.
4. Lay pieces of dredged venison on a dish, and let it rest for 10-15 minutes.
5. Heat 1/4 cup vegetable oil in a 12-inch skillet over medium-high heat. When the oil starts to shimmer, fry steaks until golden, about 3-4 minutes each side. 

Cook in batches and don't crowd the pan. 
Place steaks on a wire rack set on a cookie sheet. Place in a 250 degree oven to keep warm.
6. Discard any large chunks of flour that might've fallen off steaks. Whisk 3 tbs. of flour into the remaining oil. Cook flour for 2 minutes, stirring constantly. Cooking the flour gets rid of the flour taste. 

7. Stir in chicken broth, de-glazing the pan and making sure to break up all lumps of flour. You should use a whisk. We couldn't find ours. :- /

Whisk until gravy comes to a boil and begins to thicken. 
8. Add milk and thyme and whisk until gravy is thick enough to coat the back of a spoon. About 5-10 minutes. 

Season with salt and pepper, to taste.

Drizzle gravy over steaks.

Thanks for looking! We hope you will love this recipe. :-)