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
  1. 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.)
  2. Sprinkle ½ teaspoon Cajun seasoning and ¼ teaspoon pepper all over venison.
  3. 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.
  4. 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°.
  5. Fry venison for 7 minutes; turn, and fry for 5 minutes. Remove from oil using a slotted spoon, and let drain on paper towels.
  6. 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.
Recipe by Louisiana Cookin' at https://louisianacookin.com/chicken-fried-venison-steak/