Chicken-fried venison steak fingers are one of my new, favorite venison recipes! I had a package of deer steaks in the fridge, thawing, and I was trying to think of some interesting way to cook them. We are thankful for a freezer full of deer, elk, and antelope, but it does get repetitious.
Then it came to me – why not make steak fingers? Kids love anything made in strips, and frankly, so do I! So I put these together for a quick lunch, and they were a complete success.
How to make chicken-fried venison steak fingers
First, use a meat tenderizer mallet to pound the steaks thin. I used 1/2 inch thick steak, pounded to 1/4 inch thick. I like to use a heavy mallet, so it’s easy to pound steaks. Lightweight mallets are difficult to use. Cut the steaks into 1/2 inch wide strips.
Next, mix up the seasoned flour mixture. Add the spices to the flour, and mix it with a fork or whisk. Place the eggs in a separate bowl and beat them well with a fork or whisk.
Heat the bacon fat (or oil) in a heavy duty skillet over medium high heat. You want to fry the meat quickly so it gets a nice brown crust, without burning the meat.
When the oil is hot, dip each strip in the beaten egg, then roll it in flour, and place in the skillet. Don’t crowd the pan too full, or else they will stick. I try to keep a bit of space between each strip.
Fry the venison steak fingers about 2 minutes per side, til they are golden brown. Remove from pan and place on a plate with paper towels to absorb the extra grease. Serve immediately, or keep in a warm oven till ready to serve. If you wait too long, the coating will get soft. It is more tasty if served while crispy and hot!
Chicken-fried Venison steak fingers
Ingredients
- 1½ lb venison steak
- ½ cup all purpose flour
- 2 eggs beaten
- ¼ cup bacon fat or oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
Instructions
- Use a meat mallet to pound the steaks to half the thickness. I use ½ inch thick steaks, pounded to ¼ inch thick. Cut steaks into ½-inch wide strips.
- Mix seasonings into flour with a whisk or fork. Crack eggs into a separate bowl and beat well with a whisk.
- Heat bacon fat in a heavy skillet over medium-high heat.
- Dip each steak strip into the beaten egg, then into the seasoned flour mixture. Place steak strips into skillet, making sure to leave space between pieces.
- Fry about 2 minuets per side, then place onto paper towels to drain. Serve immediately, or keep warm in a 200-degree oven till ready to serve.
Notes
Nutrition
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