Some people will tell you that country fried steak comes with a brown gravy and onions, while chicken fried steak comes with a white pepper gravy. But, even this rule isn’t set in stone. https://www.tasteofhome.com/recipes/pan-fried-venison-steak Simply use the pan drippings (grease) from the meat you just fried. Fill a large and deep sauté pan, or an electric skillet, one-third full of the oil. If you’ve made any of my recipes, I’d love to hear from you. 7. Cubed Steak with Onion Gravy is a quick and easy meal that is an economical way to serve beef to your family. Jump to Recipe. For the gravy: When the venison is done, pour off all but about 3 tablespoons of the oil. This hamburger steak is pan fried on the stove and smothered in thick brown gravy with onions. This recipe for deer steak in the oven is delicious! Set aside and keep warm. Then dip it into the eggs, and press the steaks into the breading mix. This recipe is so simple to make! Slowly pour in the broth with one hand while you whisk the gravy with the other. Recipe of Bubba's Country-Fried Steak and Gravy Recipe | Paula Deen | Food ... food with ingredients, steps to cook and reviews and rating. ~Enjoy. Chicken Fried Pork Steak with Cream Gravy. Cubed steaks are coated in flour and pan-fried. Add steaks, brown on both sides over medium-high heat. Place the coated steaks in skillet and cook until golden brown, about 4-5 minutes per side. Make the gravy from the pan drippings using the flour left over from dusting the venison. Husband and kids LOVED it! Fry in 2 batches if necessary. Keep steaks warm. It takes a bit of work to prep, but it is completely worth it, after you take a bite of the tender deer meat. Salt and pepper each slice to your liking. Keep steaks warm. This country-style steak is covered in a super flavorful onion gravy that gets lots of onion flavor from a large sliced onion and a … All recipes included in the Cookbook have helped shape the Farm over the last hundred years. Just like a requirement in chicken fried steak, I used cubed pork steaks. This is the perfect easy dinner when you want something fancier than a burger, but more casual than […] Will make again!!! We know our chicken fried anything in Texas and these are amazing! Mix in the flour and cook this, stirring almost constantly, until it turns the color of coffee-with-cream, about 5 to 10 minutes. I think this Chicken Fried Pork Steak with Cream Gravy is as good as beef Chicken Fried Steak! Mix ¼ cup Worcestershire sauce, ¼ cup barbecue sauce, ¼ cup of juice from a green olive jar, 1 shot of extra dry vermouth, the chopped onion, 1 tablespoon of minced garlic in a medium bowl. We typically heat up all the leftovers, pile it in a bowl, and lay the pan fried venison steaks on top – one bowl meals are my favorite + getting rid of leftovers is always a win-win. Blend into pan drippings. Visit our Online Marketplace to order the full Knott's Berry Farm Cookbook and to buy your Berry Market products. Fried squirrel and gravy is a savory dish that is reminiscent of bite-sized country fried steak, with perfectly golden biscuits thrown in for good measure. In this case, I had just fried up some yummy Fried Deer Steak but you can also use the pan drippings from other fried meat like chicken, bacon, and cube steak. Buttermilk works double duty in this recipe, tenderizing the meat and making for the creamiest of gravies. This is a dish that is sure to have all that partake clambering for seconds, and is only limited in portion size to the number of squirrels that a hunt yields. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally printed cookbook. Heat it over medium-high heat. After cooking it once, they say you’ll question why it was you didn’t do this in the first place, and we’d have to agree! Cook over medium heat, stirring constantly, until thickens and bubbles. Continue cooking over medium heat, stirring and scraping bottom and sides until gravy thickens and bubbles for 1 minute. To bread the steaks, dip each steak into the flour and dust off any excess. Stir in milk, salt and pepper. Remove to heated platter. Chicken Fried Venison Original Recipe Source by: www.cookingwithk.net Ingredients: 4 pounds of venison back strap or venison round steaks cut in steak portions (that has been washed and pat dried) 1 1/2 cups whole milk or half and half 6 eggs, slightly beaten 4 cups flour (set aside 1/4 cup for gravy) 1 tablespoon salt 2 teaspoons black pepper Strain if desired. Slice your venison steak to about ½ inch thick, if it isn’t sliced already. The BEST Deer Meat Backstrap Recipe Around: So deer meat doesn’t show up often, but when it does… oh baby, I get to frying in the kitchen. Depending on the region of the South you’re in, this dish may be called by different names. The secret to good pan gravy is in the ratios. I like equal parts flour and oil, about four tablespoons of each, with three cups of milk. Fry prepared steaks 2 to 3 minutes until internal temperature reaches 165°F and golden brown on all sides; drain on paper towels. This is a great recipe to serve up after the holidays to try to get rid of leftover mashed potatoes, gravy, and corn. Gravy is by far my favorite food accessory! Chicken Fried Steak vs Country Fried Steak. https://fantabulosity.com/deer-steak-recipe-on-the-stovetop Repeat with each steak, and stack the breaded steaks on a plate, separated with sheets of parchment paper. I didnt make the Fry prepared steaks 2 to 3 minutes until internal temperature reaches 165°F and golden brown on all sides; drain on paper towels. In a small bowl, blend milk into remaining gravy ingredients. They also post the full ingredient listing and the step-by-step process for making this delicious meal. Fried Venison Steak and Gravy recipe by , is from A Cookbook of Patsy's Favorite Recipes!, one of the cookbooks created at FamilyCookbookProject.com. 8. Serve the venison steaks and gravy with baked sweet potato fries or mashed potatoes. Sprinkle steaks with salt and paper immediately after removing from oil, as desired. Serve gravy with steaks. Fry in batches, if needed to avoid overcrowding the fryer. Sprinkle steaks with salt and paper immediately after removing from oil, as desired. https://www.justapinch.com/.../venison-steaks-with-gravy.html Texas Outdoor Digest includes a recipe for the “peppery gravy” they serve with their chicken fried venison steak. Chicken-Fried Backstrap goes great with eggs, hash browns, homemade biscuits, and gravy. Drain venison steaks and salt & pepper them well, then dip them in egg wash and cover each steak with flour (I usually do this twice per steak, egg wash then flour, to get a lot of coating on it), then drop into hot skillet and cook until golden brown on each side (hint, don’t flip steaks the first time until the bottom is crispy, you will lose coating). Learn the simple chef-inspired secret behind making ultra-juicy, restaurant quality steak patties! Fry in batches, if needed to avoid overcrowding the fryer. Using a meat tenderizer; beat bith side of each steak; go crazy with it.. Using Frank Hot sauce- Add 2 1/2 Tablespoon of suace and toss steaks until they are all well coated in sauce. Although I’ve never had anyone else’s fried deer tenderloin (steak, backstrap, or whatever you call it), this recipe falls in my “BEST Recipes,” category, because it’s the best in my book. The meat comes out so tender, with creamy, tasty gravy to pour over mashed potatoes. Keep reading for a small taste of the new Cookbook - a recipe for Chicken Fried Steak and Gravy. Southern Style Cube Steaks and Gravy Like Hamburger Steak with Creamy Onion Gravy, cube steaks, browned then simmered in a gravy is another Southern favorite that should also be in everybody's go-to recipe box.Using onion soup mix to enhance the gravy base, this is super easy to throw together any weeknight and very basic and delicious comfort food. Tasted great! Serves 6 to 8. 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