Photography by Jim Bathie | Food Styling by Aaron Conrad | Styling by Haley Bilunas
Chicken-Fried Venison Steak is a Southern comfort classic with a wild game twist. Tender venison cube steaks are marinated in buttermilk, coated in a seasoned cracker crust, and fried until golden and crispy. Served with creamy homemade gravy and hot cooked rice, this hearty dish delivers bold Cajun flavor and a satisfying crunch—perfect for family dinners or showcasing venison in true Louisiana style.
Chicken-Fried Venison Steak
Makes 4 servings
Ingredients
- 4 (4-ounce) venison cube steaks*
- 1 pint whole buttermilk
- 1 tablespoon plus ½ teaspoon Cajun seasoning, divided
- 1½ teaspoons ground black pepper, divided
- 2½ cups plus 2½ tablespoons all-purpose flour, divided
- 4 cups whole milk, divided
- 2 large eggs
- 2 cups crushed saltine crackers (about 1 sleeve)
- ½ teaspoon baking powder
- Vegetable oil, for frying
- 1 teaspoon kosher salt
- Hot cooked rice, to serve
- Garnish: ground black pepper
Instructions
- In a large resealable plastic bag, combine venison and buttermilk. Refrigerate for 4 hours or up to overnight. Drain well, and pat dry. (Do not rinse.)
- Sprinkle ½ teaspoon Cajun seasoning and ¼ teaspoon pepper all over venison.
- In a shallow bowl, place 1 cup flour. In another shallow bowl, whisk together 1 cup milk and eggs. In a medium bowl, combine crushed crackers, 1½ cups flour, baking powder, ¼ teaspoon pepper, and remaining 1 tablespoon Cajun seasoning. Dredge venison in flour. Dip venison in milk mixture, and dredge in cracker mixture, pressing to adhere. Place on a large rimmed baking sheet. Let stand at room temperature for 30 minutes.
- Meanwhile, in a large cast-iron skillet, pour oil to a depth of ½ inch, and heat over medium heat until a deep-fry thermometer registers 350°.
- Fry venison for 7 minutes; turn, and fry for 5 minutes. Remove from oil using a slotted spoon, and let drain on paper towels.
- Carefully drain oil from skillet, reserving 2 tablespoons oil and cracker bits in skillet. Add remaining 2½ tablespoons flour, and cook, whisking constantly, for 1 minute. Whisk in remaining 3 cups milk, and cook, stirring frequently, until mixture is thickened, 5 to 6 minutes. Stir in salt and remaining 1 teaspoon pepper. Serve venison with gravy and rice. Garnish with pepper, if desired.
Notes
*Beef cube steaks can be substituted.
