Directions to Fry Venison

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Things You'll Need

  • 4 venison loin steaks

  • 1 cup buttermilk

  • 3/4 cup flour, seasoned with salt and pepper

  • Vegetable oil for frying

  • Bread slice

  • Large frying pan

Deer meat, or venison, can be prepared by pan frying.

Pan-frying venison is a popular way to use loin steaks, especially in the South, where lightly coated steaks are often fried up like chicken and served with country gravy.


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Before frying venison steaks, you may wish to allow time for the meat to soak in buttermilk. This traditional step helps cut the "gamey" taste of venison; however, fresh deer meat that has been properly handled should not have a strong wild game taste even without a soak, so this step isn't necessarily required. Regardless, the buttermilk, like any marinade, adds tenderness to the meat, as well as an old-fashioned authenticity.

Although venison is a common game meat, it is also farmed and sold commercially. It generally has less fat and more vitamin B-12 than beef or pork, making it a healthy protein choice.


Step 1

Pound each steak flat with a mallet or the back of a fry pan.

Step 2

Place steaks in a shallow container and cover with buttermilk. Cover, and refrigerate for at least 90 minutes, or up to 12 hours.

Step 3

Remove the steaks, and allow the excess buttermilk to drip off. Dredge in seasoned flour.

Step 4

Heat 1/4 inch of vegetable oil in frying pan until a pinch of bread sizzles when it hits the oil. Add steaks and cook for about two to three minutes per side, turning once.

Step 5

Drain the venison steaks on a paper towel-lined plate before serving.


The soaking step can be skipped if you don't have the time--make sure the meat is tenderized, and dip in buttermilk or whole milk before dredging in flour.

Make a country gravy with the drippings left in the pan by whisking in 1 to 2 tablespoons of flour over low heat, slowly adding a cup and a half of whole milk, and heating until thickened.

If you prefer to deep fry the venison, cut meat into bite-sized chunks before dredging.


Do not overcook, as it causes the meat to become tough. The inside of the steaks should be a dark pink.