Chicken fried venison

[trust me]

I had to throw something quick on the table for the kids before church tonight, so I took out a venison top round that was thawed in the fridge and cut some steaks and fried it in some KY Colonels Flour. Made a little gravy off of the bottom of the skillet and served it up with some freezer biscuits.

I put it on the table and called the kids in, and I told my littlest that I wasn't sure he was ready for that much man-food, that maybe I needed to pour him a bowl of Fruity Pebbles instead. He shoved me out of the way and sat down and dug in. I never heard a word from either one of the boys, except when they yelled and asked their sister if they could divide her plate, since she's decided she can't eat a deer.:confused:

The boys raved over it, and agreed that some mashed potatoes would have made it complete. I told them to keep their schedules clear Saturday night, and I'd make amends and do them up right. If my luck turns, I may have a little fried grouse by then to go with it.

[lances]

sounds like a good meal to me. I was raised on vension fixed this way.

[Jking]

I tried this tonight and my mother in law also shoveled it in. I did not tell her what it was until she had a clean plate. Taste!!

[Deer Hunter]

trust me

How did you mix the batter to chicken frie the deer steaks ? I use to know how and my wife has no idea how to do it either. It seems like you mix up a couple of eggs/milk, dip the steak into that then roll them in bread crumbs ? Does that sound about right ?

Boy my mother could flat fix chicken fried steak and somehow cook it in a crock pot. But i have not idea how she done it.

I am either going to have to trade the little woman in on one that can cook or learn how to do it myself. :D

[trust me]

I am either going to have to trade the little woman in on one that can cook or learn how to do it myself. :D

I had those options, and I picked both.:D

You can certainly do the egg batter, but I just rolled mine in flour, dropped in hot oil, turned once, then covered with a lid and turned the heat down for maybe 15 minutes. I use a deep iron skillet that is seasoned well, so nothing sticks, but you poke it around with a fork occasionally to make sure it isn't sticking.

[C.L.Button]

My Chix fry is tooo ,,,,,

Soak in Milk, then
dip in whipped egg/milk mixture, then
dredge in seasoned flour, then
repeat process, then
fry

Lay into a cast iron skillet with hot Lard or Oil (375 to 400 degrees) fry till it starts browning up the side, flip, cook till done. (most times the meat will try to float when cooked thru if the oil is deep enough).

remove to a rack, salt to taste, let drain. :D

This will yield an incredible crust as well as keep the moisture in the meat. ;)

[Deer Hunter]

C.L.Button,

So you dont have to use bread crumbs ? Just flower ?

[C.L.Button]

C.L.Button,

So you dont have to use bread crumbs ? Just flower ?

I do not use breadcrumbs, I use Ky Colonel seasoned flour.

I'm sure you could use breadcrumbs. It would make the "crispy part" much larger in size. Maybe try a mixture of both ? 50% breadcrumbs and 50% seasoned flour ? By using breadcrumbs you will absorb much more egg mixture. ;)

[Deer Hunter]

I dont know how my Mother use to do it but the batter stayed on the steak. I have tried cooking it that way myself but the batter seems to fall off when you take it out of the skillet. I will have to try your method and use colonel seasoned flower.

[Feedman]

I told them to keep their schedules clear Saturday night, and I'd make amends and do them up right. If my luck turns, I may have a little fried grouse by then to go with it.



Trust Me,

My schedule is clear saturday night.;) What time is dinner?:D

[C.L.Button]

I have tried cooking it that way myself but the batter seems to fall off when you take it out of the skillet.

And you soaked it in the egg mixture ? The eggs are what bind the coating to the meat. Did you try to coat the meat when it was very cold or frozen ? IF so, then that will not work.

[RDL270]

I do basically the same thing as CL, except I finish my off in the oven. After frying, I place in a shallow baking dish, cover with a white gravy, top with sweet onions left in rings, cover and bake in a slow oven. I've done this with both deer steaks and pheasents.

Put on right before you head out for an evening hunt, come back, mash the taters, put the bisquits in....... and finish off with a dutch apple pie with ice cream........Gawd, I love hunting.....

[Deer Hunter]

And you soaked it in the egg mixture ? The eggs are what bind the coating to the meat. Did you try to coat the meat when it was very cold or frozen ? IF so, then that will not work.

No C.L. the meat was not frozen but it was probably cold due to coming right out of the refrigerator. And i really do not soak it in the egg/milk mixture but rather just dip it in the mixture and then roll it in the bread crumbs. But now i have only tried it a couple of times and gave up on it. I dont think i used flower at all.

I just dipped the meat in the mixture, rolled it in the bread crumbs then into the skillet. I guess it shows i am not much of a cook ? :D

[C.L.Button]

No C.L. the meat was not frozen but it was probably cold due to coming right out of the refrigerator. And i really do not soak it in the egg/milk mixture but rather just dip it in the mixture and then roll it in the bread crumbs. But now i have only tried it a couple of times and gave up on it. I dont think i used flower at all.

I just dipped the meat in the mixture, rolled it in the bread crumbs then into the skillet. :D

I don't think you are using incorrect ingredients,,,,I think it is your process that is flawed.

Let the meat warm towards room temp for about 30 minutes before starting. (I let mine set in the egg mixture to warm, this is how I accomplish the soaking process) Then make sure you dunk in the flour/crumb mixture, then back to the egg, then back thru the flour/crumb, then into the hot oil. It's that double dip deal that will give you the thick crust. Be careful how you handle the steaks. I use tongs once they are cooked.

RDL270 has a great idea. I have done the same thing myself. Layed out with the gravy on them into a warm oven will let them steam from the internal moisture. It is a natural tenderizer. Mmmm made me hungry too. :D

[C.L.Button]

I do basically the same thing as CL, except I finish my off in the oven. After frying, I place in a shallow baking dish, cover with a white gravy, top with sweet onions left in rings, cover and bake in a slow oven. I've done this with both deer steaks and pheasents.

Put on right before you head out for an evening hunt, come back, mash the taters, put the bisquits in....... and finish off with a dutch apple pie with ice cream........Gawd, I love hunting.....

Mmmm you dawg,,, you made me HUNGRY ! :p :D

I love the Onion part ! ;)