A yearly ritual is for all hands that can hunt to go out and get a deer to put in the freezer. Deer processors are happy to prepare a lot of the lean round steak sections into chicken fry cuts. Those venison steaks can be pulled from the freezer and be quickly thawed so you don’t even have to plan that far ahead. Chicken fry with mashed ‘taters and some green beans can’t be beat for a hearty meal anytime.
Venison Chicken Fry
- 2 lbs tenderized venison
- Worcestershire sauce
- buttermilk
- 1 egg, beaten with a bit of water
- flour for dredging
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- vegetable oil for frying
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Allow meat to soak in buttermilk, enough to cover the meat in a shallow pan for 20 minutes – 1 hour and rinse – This just helps in the tenderizing process and reduces the gaminess.
If not using chicken fry cutlets prepared by the butcher when the deer was processed, use round steaks or other similar cuts made up into ½ inch thickness.
In a large bowl, combine flour, salt, pepper and garlic powder – set aside
In another large bowl, combine beaten egg with a splash of Worcestershire, adding extra water if too thick.
One strip at a time, shake off excess buttermilk and dip the meat into the flour mixture. Be sure to coat all areas of the meat. For crispier results, repeat this step once more.
Once the frying pan and oil is completely heated, cook meat for roughly 1 minute or until batter turns golden brown – turning over once during the fry time.
Place on plate and keep warm while making the gravy. Use flour and whole milk to make a cream gravy from the oil and drippings in the pan.
Serve immediately – Enjoy!