Craving a crispy, flavorful meal? Try Chicken Fried Venison Cube Steak! It’s a crunchy, golden-brown venison steak coated in seasoned flour and fried to perfection. The inside stays juicy and tender, while the outside is irresistibly crispy. A creamy gravy on top makes it even better. This dish is pure comfort food, perfect for family dinners or a special treat. If you love Southern-style cooking, this recipe is a must-try.
Benefits of Chicken Fried Venison Cube Steak
- High in Protein – Venison is lean and packed with protein. It helps build muscle and keeps you full longer.
- Halal-Friendly Option – This recipe follows halal guidelines, so you can enjoy it without worry.
- Crispy and Juicy Balance – The crispy coating locks in moisture, keeping the meat tender and delicious.
- Easy to Make at Home – No need for fancy ingredients. You can make this with simple kitchen staples.
- Healthier Than Beef – Venison has less fat and cholesterol compared to beef. It’s a great alternative for a balanced diet.
- Perfect Comfort Food – The crunchy bite and creamy gravy make this dish warm, hearty, and satisfying.
Read more : Steak Chimichurri with Bean Salad – Easy & Healthy Recipe
Cautions to Keep in Mind
- Don’t skip the marinade. Buttermilk makes the meat tender and removes any gamey flavor.
- Use a thermometer for frying. Keep the oil at 175°C (350°F) for the perfect crisp.
- Avoid overcrowding the pan. Too many steaks at once will lower the oil temperature.
- Let the coating set. Rest the coated steaks for 10 minutes before frying to prevent the breading from falling off.
- Be careful with hot oil. Fry safely and use tongs to flip the steaks.
- Watch the salt. Venison has a natural flavor, so don’t over-season.
- Make gravy slowly. Add milk gradually and stir constantly to avoid lumps.
Read more : French Onion Soup Recipe – Classic&Rich with Caramelize Onions
Fun Tidbits About This Recipe
- A Southern Classic – Chicken Fried Venison Cube Steak is inspired by Chicken Fried Steak, a popular Southern dish. Instead of beef, this version uses venison for a unique twist.
- Double Dipping = Extra Crunch – The secret to that perfect crispy crust is coating the meat twice! It makes every bite extra crunchy.
- Why “Chicken Fried”? – The name comes from the cooking method, which is similar to frying chicken. No chicken in the dish, just the technique!
- Perfect for Any Occasion – Whether it’s a cozy family dinner or a weekend feast, this dish never disappoints.
- Gravy Makes It Better – A good plate of Chicken Fried Venison Cube Steak isn’t complete without creamy, homemade gravy. It ties everything together!
Chicken Fried Venison Cube Steak – Crispy & Juicy Recipe
Description
A Southern-style dish featuring tenderized halal venison cube steaks, marinated in buttermilk, coated in seasoned flour, and fried to golden perfection. Served with a rich, creamy gravy, this comfort food classic is packed with flavor and crunch.
Ingredients
For the Venison Steaks
For the Cream Gravy
Instructions
1. Preparing the Venison Steaks
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Ensure the venison cube steaks are halal-certified and properly cleaned.
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If not pre-tenderized, use a meat mallet to pound them to about ¼-inch thickness. This helps break down muscle fibers for a tender texture.
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Pat dry each steak with a paper towel to remove excess moisture.
2. Marinating the Venison
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In a large shallow bowl, whisk together halal buttermilk and egg until fully combined.
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Submerge the venison steaks completely in the buttermilk mixture.
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Cover with plastic wrap and refrigerate for at least 2 hours (or up to overnight for best flavor and tenderness).
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Before cooking, remove the steaks from the refrigerator and let them sit at room temperature for 15-20 minutes.
3. Preparing the Seasoned Flour Mixture
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In a separate shallow dish, combine:
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All-purpose flour
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Garlic powder
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Onion powder
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Paprika
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Salt and black pepper to taste
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Whisk together to distribute seasonings evenly.
4. Coating the Venison Steaks
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Remove each venison steak from the buttermilk marinade, allowing excess liquid to drip off.
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Dredge each steak in the seasoned flour mixture, pressing firmly to ensure a good coating.
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For a double-dip crispy coating, return the steak to the buttermilk mixture and then coat again with the seasoned flour.
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Shake off any excess flour and place the coated steaks on a wire rack.
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Let them rest for 10 minutes to allow the coating to set.
5. Heating the Oil for Frying
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In a large skillet, pour vegetable oil to a depth of about ½ inch.
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Heat the oil over medium-high heat to 175°C (350°F).
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To test if the oil is ready, drop a small amount of flour into the oil—if it sizzles immediately, the oil is hot enough.
6. Frying the Venison Steaks
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Carefully place the coated steaks into the hot oil without overcrowding the skillet.
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Fry each steak for 3-4 minutes per side, flipping once, until golden brown and crispy.
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Use tongs to transfer the fried steaks onto a paper towel-lined plate to drain excess oil.
7. Making the Cream Gravy
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After frying, discard most of the oil from the skillet, leaving about 2 tablespoons along with any flavorful browned bits.
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Over medium heat, whisk in 2 tablespoons of all-purpose flour.
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Cook the flour for 1-2 minutes, stirring constantly, until it turns a light golden color (this removes the raw flour taste).
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Gradually pour in 1 cup of milk, whisking continuously to prevent lumps from forming.
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Simmer the gravy for 3-5 minutes until thickened.
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Season with salt and black pepper to taste.
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If the gravy is too thick, add a small amount of extra milk to reach the desired consistency.
8. Serving the Dish
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Arrange the fried venison steaks on serving plates.
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Spoon the warm cream gravy generously over the steaks.
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Serve immediately with mashed potatoes, biscuits, or a side of steamed vegetables.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 600kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 10g50%
- Cholesterol 150mg50%
- Total Carbohydrate 40g14%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
1. Choosing the Right Venison for the Recipe
1.1. Selecting Halal-Certified Venison
When preparing a halal dish, it’s crucial to ensure that the venison is slaughtered according to Islamic dietary laws. Always source your venison from halal-certified butchers or trusted suppliers to maintain authenticity.
1.2. Why Use Cube Steak?
Cube steak is a pre-tenderized cut of venison, making it ideal for frying. The tenderizing process helps break down the muscle fibers, resulting in a softer, more enjoyable texture. If the venison is not pre-tenderized, it’s recommended to pound it with a meat mallet to achieve the desired consistency.
2. Importance of Marination
2.1. Using Buttermilk for Tenderizing
Marinating the venison in halal-certified buttermilk helps:
- Tenderize the meat by breaking down proteins.
- Reduce gaminess by neutralizing strong flavors.
- Improve coating adhesion, ensuring the flour sticks well.
For the best results, marinate the venison for at least 2 hours, but overnight is ideal for maximum tenderness and flavor infusion.
3. The Key to a Crispy Coating
3.1. Double Dipping for Extra Crunch
To achieve a crispy, golden crust, the venison steaks should be:
- Coated in flour
- Dipped back into buttermilk
- Coated in flour again
This double-dipping method creates an extra crispy layer, preventing the coating from falling off during frying.
3.2. Letting the Coating Rest
Once coated, let the venison steaks rest for 10 minutes before frying. This helps the flour adhere properly and prevents it from separating in the oil.
4. Perfecting the Frying Process
4.1. Choosing the Right Oil
Use neutral oils with a high smoke point for frying, such as:
- Vegetable oil
- Canola oil
- Sunflower oil
Avoid olive oil, as it has a lower smoke point and may burn during frying.
4.2. Maintaining the Correct Frying Temperature
The ideal frying temperature is 175°C (350°F). If the oil is too hot, the coating will burn before the inside cooks. If the oil is too cool, the steaks will absorb too much oil, making them soggy.
To maintain temperature:
- Use a kitchen thermometer.
- Avoid overcrowding the pan, which lowers oil temperature and results in uneven cooking.
- Fry in small batches for even crispiness.
5. Making the Perfect Cream Gravy
5.1. Retaining the Flavor from Frying
Instead of starting fresh, use the remaining oil in the skillet (about 2 tablespoons) to make the gravy. The small browned bits add an extra depth of flavor.
5.2. Preventing Lumps in the Gravy
- Whisk the flour into the oil before adding milk to create a smooth paste.
- Gradually pour in the milk while whisking constantly.
- If lumps form, continue whisking vigorously, or use a fine-mesh strainer.
6. Serving Suggestions
6.1. Best Side Dishes for Chicken Fried Venison
This dish pairs well with:
- Mashed potatoes (to soak up the creamy gravy)
- Buttered biscuits for a Southern touch
- Steamed vegetables (green beans, carrots, or asparagus)
- Coleslaw for a refreshing contrast
6.2. Storing and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, place in an oven at 175°C (350°F) for 10-12 minutes to maintain crispiness. Avoid microwaving, as it can make the coating soggy.
