Chicken Fried Venison Cube Steak – Crispy & Juicy Recipe

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:

1. Coated in flour
2. Dipped back into buttermilk
3. 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.