Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Chicken Fried Venison

What's the secret?

The breading seems to always come off and I don't think I have the steaks flat enough.

How are you breading it?

I beat flat and dry my meat (perv jokes expected) before a flour dredge, then egg, then flour again.

I always had a tough time with it unless I had the steaks cubed. I dont eat much fired food these days so Im not getting any practice in. Interested in what others do.

My family has always cut the steaks about 1/4" thick, rolled 'em in flour, then fried 'em with S&P and a little garlic.

No egg batter, fried in hot lard. Then make gravy with the "dredges"

Virgil B.

I have found this to help keep breading on better. And I'm not against using some corn starch in the flour to make it crispier. 50/50 works well.

Flour, egg and flour again. Make sure the grease is hot, like 375. Some people batter and then throw it In the freezer for a little while and say it helps, I haven’t needed to do that.

After seasoning the meat I like to dredge it in my flour first.If you don't,the coating will not stick to the meat,you will end up with a fried steak like they serve in a lot of restaurants where it looks huge,but the meat shrinks inside the batter.For my flour mix I really like a half and half mixture of Bob's Red Mill - Fine Ground Corn Flour and whole wheat flour.This coating is also great on shrimp.I've found this coating doesn't get soggy if you have leftovers like using regular flour does.I make an egg wash with a little milk.So,dredge in flour,dip in egg wash,then back in the flour again and fry in just enough oil that some of the steak is still above the oil when cooking.Don't turn it over until you see it starting to brown a little around the edges of the steak below the oil.

I do a version of Guy Fieri's Jager schnitzel recipe using venison cuts. Guy Fieri Jager Schnitzel

I follow his flour, egg wash and panko breadcrumbs, but I usually just use a store-bought jar of gravy for ease. His gravy is fantastic, but I just don't have the time and my wife isn't a fan of mushrooms.

I am thinking my steaks are too thick and too moist for the breading to stick.

Nope

Cut thick, pound thin, dry, dredge in seasoned flour, egg, flour, hot oil.

Make gravy and biscuits.

I don't like over cooked meat, so don't use this technique.

We like our deer steaks, to look like this;











YMMV

I use this technique exactly for junk cuts. Think cube steak, but venison.

I too like mine rare, but I also love floured and fried like my Mom and Grandmothers made. So I just dredge 1” thick steaks in flour, then egg, then flour and bread crumbs and gently lay them in hot lard. When blood starts to weep out the top flip them to brown the other side and get them off the heat as soon as the edge starts to brown. They’re a pretty pink in the center and have the crispy chicken fry coating on the outside.

Normally pound ours thin as possible with a meat hammer, dredge in egg and milk mixture and shake in a gallon ziplock bag of seasoned flour ( 1 tsp ea of garlic and onion powder, salt pepper and paprika to a cup of flour.

You will get dramatic change by running your steaks twice through a cuber (at 90 degrees to each other)

It makes them thinner and allows the breading to attach better. Lots less chewing required also.