Description
Juicy venison steaks marinated in buttermilk and fried to golden perfection, served with a rich peppered gravy for a heartwarming Southern meal.
Ingredients
- 4 pieces venison steaks
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Oil for frying
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (for gravy)
- 1 teaspoon black pepper (for gravy)
- Salt to taste (for gravy)
Instructions
- Marinate venison steaks in buttermilk for at least one hour.
- Preheat oil in a frying pan over medium heat.
- Combine flour, salt, black pepper, paprika, garlic powder, and onion powder in a bowl.
- Remove venison from buttermilk, letting excess liquid drip off.
- Dredge steaks in seasoned flour mixture, ensuring an even coating.
- Place coated venison steaks in hot oil carefully.
- Fry steaks for about 3-4 minutes per side or until golden brown and cooked through.
- Remove steaks from oil and let them rest on a paper towel-lined plate.
- In a saucepan, melt butter over medium heat and whisk in 2 tablespoons flour until bubbly.
- Gradually stir in 1 cup of milk, mixing until smooth and thickened; add black pepper and salt to taste.
- Pour the peppered gravy over the venison steaks and serve hot.
Notes
Rest the venison steaks after frying to ensure they remain moist. For a stronger flavor, consider marinating overnight.