Description
Tender venison steaks marinated and fried to perfection with a rich, creamy peppered gravy.
Ingredients
- 4 pieces of venison steaks
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 cup all-purpose flour
- Oil for frying
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (for gravy)
- 1 cup milk
- 1 teaspoon black pepper (for gravy)
- Salt, to taste (for gravy)
Instructions
- Marinate the venison steaks in buttermilk, combined with salt, pepper, paprika, garlic powder, and onion powder. Let sit for a few hours or ideally overnight.
- In a separate bowl, combine flour and season it with salt and black pepper for dredging.
- Heat oil in a frying pan over medium-high heat.
- Remove venison steaks from marinade, letting excess drip off. Dredge each in seasoned flour, ensuring even coating.
- Fry steaks in hot oil, cooking until golden brown and cooked through, about 4-5 minutes per side.
- For the gravy, melt butter in a separate saucepan. Add flour and cook for about 1 minute. Gradually whisk in milk until thickened. Season with black pepper and salt to taste.
- Serve fried venison steaks topped with creamy peppered gravy.
Notes
Use tongs to handle steaks gently to maintain structure during cooking. Adjust gravy seasonings to your taste. Experiment with spices for added flavor.