"Chicken" Fried Venison Steaks

May 11, 2026 JOHN MCGANNON

Most of us have experienced the standard "Chicken Fried Steak." I recall as a child back east (perhaps that was the problem) ordering a chicken fried steak and being completely puzzled when I was served my order? What happened? Did the waitress get it wrong? Hey Mom, "this isn't what I ordered!

A play on words for sure and traditionally a use for the "tougher" cuts of meat (eye round, bottom round, that is pounded to oblivion or run through a mincer/cuber until its unrecognizable). I've taken this application to the next level by adjusting the cooking technique (time & temperature) and applied it to a tender cut of meat (top round, top sirloin and yes even back straps).

Traditionally, the meat you use is cut or pounded very thin. This is to breakdown the highly developed fiber structure of those tougher cuts. I adjust the thickness of the tender cuts to extend the cooking time so the outer crust cooks to a crispy golden brown BUT the interior of the steaks remain pink and juicy - The best of both worlds.

WildEats "Chicken" Fried Venison Steak

1 1/2 lbs. Venison top round, top sirloin or backstraps, cut across the grain into medallions

(6 pieces)

1 cup buttermilk (1/2 for marinade, 1/2 for egg bath)

1 tablespoons Worcestershire sauce

2 cups all-purpose flour

2 tbsp Juniperberry & Peppercorn Rub, or your own favorite seasoning

2 eggs, beaten, mixed with 1/2 cup buttermilk

Salt and pepper to taste

2 cups Rice Bran oil for frying, heated to 385 °F

Cut your venison and place into a mixing bowl with the buttermilk and seasonings. Allow this to soak for an hour or so. Mix the remaining buttermilk and eggs. Dredge the medallions into the flour, then the egg bath and then again back into the flour. Place the meat into the hot rice bran oil and fry until just golden brown on both sides. It's important NOT to fry for too long. Also, do not over load he pan, as this will lower the temperature of the oil and cause this top round to get overcooked. Once the meat is finished place on a platter lined with paper towels and rest for at least five minutes.

The general concept of this cooking technique is to properly coat the meat with the batter. It is the batter that gets cooked (sealed) first. Then the internal meat is cooked via the heat generated from the oil. The oil never touches the meat which yields a juicy tender, non greasy result if done correctly.

Traditionally this is served with heavy white gravy. Here is a contemporary, simple and much lighter version of that classic sauce. You can also serve this with bbq sauce or any of your other favorites

Mushroom & Bourbon Cream Sauce

2 cups sliced mushrooms, such as portabella, crimini, chanterelles, porcini, morels etc

2 tbsp chopped shallots

1 tbsp minced fresh garlic

2 tbsp butter

1 tbsp olive oil

2 oz. good quality bourbon

1 cup heavy cream

salt and pepper to taste

garnish with your favorite fresh herb

Heat the butter and olive oil in a sauté pan. Once hot add the mushrooms and sauté until the mushrooms start to brown. Then add the shallots and garlic, continue to sauté until that becomes fragrant. Deglaze with the bourbon and add the cream. Bring to a boil and reduce slightly. Adjust the seasoning and add your fresh herbs. Serve with your steaks.