Ingredients
Equipment
Method
Step 1: Prepare the Venison
- Start by cutting the venison into 1/2-inch thick steaks or medallions. If the venison is a bit tough, you can gently tenderize it with a meat mallet. This helps the meat absorb the flavors better and cooks more evenly.
Step 2: Prepare the Dredging Station
- In a shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper. In a separate shallow bowl, whisk the eggs with the buttermilk until smooth.
Step 3: Coat the Venison
- Dip each venison steak into the egg mixture, allowing any excess liquid to drip off. Then coat it in the flour mixture, pressing lightly to ensure it sticks well.
Step 4: Fry the Venison
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once the oil is hot (around 350°F), add the venison steaks to the pan. Fry each side for about 4-5 minutes until golden brown and crisp
Step 5: Drain and Serve
- Once the venison is crispy and cooked through, remove it from the skillet and place it on paper towels to drain excess oil. Serve immediately while hot and crispy!
Notes
Be sure to adjust the cooking time based on the thickness of your venison steaks. Thin cuts cook faster, so keep an eye on them to avoid overcooking. Also, don’t skip the draining step! It helps maintain that crispy texture.