Crispy Chicken Fried Venison with Country Gravy

Tenderized venison steaks, perfectly seasoned, dredged in buttermilk and flour, then fried golden brown and topped with silky, peppered country gravy—this Southern-style dish delivers rich flavor and true comfort on a plate. A rustic classic with a wild game twist, it’s a hearty, satisfying meal perfect for family dinners or special occasions.

Why You’ll Love This Recipe

This chicken fried venison recipe is a delicious nod to Southern tradition with a wild game twist. The venison is tenderized for perfect texture, double-dredged for a crisp coating, and fried to a beautiful golden brown. Paired with a smooth, peppery country gravy, this dish offers deep flavor, satisfying crunch, and ultimate comfort. Whether you’re a seasoned hunter or simply love rustic cooking, this recipe is a must-try for a hearty, down-home meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• venison steak (hind quarter or shoulder cuts)
• salt and black pepper to taste
• buttermilk
• large eggs
• all-purpose flour
• baking powder
• baking soda
• salt
• ground black pepper
• ground sage
• cayenne pepper
• cooking oil

For the Country Gravy:

• butter
• all-purpose flour
• milk
• salt to taste
• fresh ground black pepper to taste

Directions

1. Cut venison into ¼ to ⅓-pound portions and tenderize using a meat mallet until evenly flattened.
2. Season both sides of each piece with salt and black pepper.
3. Prepare two shallow dishes: one with buttermilk whisked with eggs, and another with flour, baking powder, baking soda, salt, black pepper, sage, and cayenne.
4. Dredge venison in the flour mixture, shake off the excess, dip into the buttermilk mixture, then dredge again in the flour. Set aside on a wire rack.
5. Heat oil in a skillet to 325°F (163°C). Fry steaks in batches, 3–4 minutes per side, until golden brown and crispy. Add more oil as needed between batches.
6. Place fried steaks on a clean wire rack to maintain crispness.

For the Gravy:
7. Melt butter in a saucepan over medium-low heat. Whisk in flour and stir continuously for 2 minutes.
8. Gradually add milk while whisking to avoid lumps. Continue stirring until thickened.
9. Simmer until creamy and season to taste with salt and black pepper.
10. Pour the warm gravy generously over the fried venison and serve immediately.

Servings and timing

Servings: 6 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories per Serving: 509 kcal

Variations

• Spicy Kick: Increase the cayenne pepper or add a splash of hot sauce to the buttermilk mixture.
• Garlic Herb Gravy: Add minced garlic and fresh herbs like thyme or rosemary to the gravy for extra depth.
• Oven-finished version: After frying, finish the steaks in a 350°F oven for 5–10 minutes for extra crispness and even cooking.
• Breading alternative: Substitute crushed saltines or panko for a different texture.
• Gravy twist: Use half-and-half instead of milk for a richer gravy.
• Bacon gravy: Add cooked crumbled bacon to the gravy for added flavor.

Storage/Reheating

Store leftover chicken fried venison in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F oven for 10–12 minutes or until heated through and crisp. Avoid microwaving as it may soften the crust. Gravy should be stored separately in a sealed container and reheated gently on the stovetop over low heat with a splash of milk to loosen if needed.

FAQs

Can I use a different cut of venison?

Yes, while hind quarter and shoulder cuts are ideal, any tenderized cut can work as long as it’s not too tough.

Is it necessary to tenderize the venison?

Yes, tenderizing helps break down the muscle fibers, making the meat more tender and suitable for frying.

Can I substitute buttermilk?

If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or vinegar per cup to mimic its acidity.

What oil is best for frying?

Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil.

Can I make this recipe with beef or pork?

Absolutely. This method works well with beef cube steak or pork cutlets as an alternative to venison.

How do I keep the crust from falling off?

Double dredging and letting the coated meat rest for a few minutes before frying help the crust adhere better.

Can I freeze chicken fried venison?

Yes. Freeze the fried steaks on a baking sheet before transferring to a freezer-safe bag. Reheat in the oven from frozen at 375°F until hot and crispy.

Is this dish spicy?

It has a mild kick from cayenne. You can adjust the amount or omit it altogether if you prefer no heat.

How thick should the gravy be?

It should be thick enough to coat the back of a spoon but still pourable. Add more milk if it thickens too much on the stove.

What sides pair well with this dish?

Mashed potatoes, green beans, cornbread, or coleslaw are all excellent Southern-style sides to accompany this meal.

Conclusion

Crispy Chicken Fried Venison with Country Gravy is a true comfort food classic with a rustic, wild game twist. It’s hearty, flavorful, and perfect for showcasing venison in a way that appeals even to those new to wild game. Serve it hot with generous ladles of gravy, and enjoy a satisfying meal that brings Southern comfort to your table.

Crispy Chicken Fried Venison with Country Gravy

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Tenderized venison steaks seasoned and double-dredged in buttermilk and seasoned flour, then fried until crispy golden brown and topped with rich, peppered country gravy. A hearty Southern-style comfort food classic.

• Author: Mari
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Southern
• Diet: Halal

Ingredients

Scale 1x2x3x

• 2 pounds venison steak (hind quarter or shoulder cuts)
• Salt and black pepper to taste
• 1 ½ cups buttermilk
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• ¼ teaspoon ground sage
• ¼ teaspoon cayenne pepper
• ½ cup cooking oil (plus more if needed)
• For the Country Gravy:
• ¼ cup butter
• ¼ cup all-purpose flour
• 2 cups milk
• Salt to taste
• Fresh ground black pepper to taste

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Instructions

1. Cut venison into ¼ to ⅓-pound portions and tenderize each steak using a meat mallet until evenly flattened.
2. Season both sides of each steak with salt and black pepper.
3. In one shallow dish, whisk together buttermilk and eggs. In another, mix flour, baking powder, baking soda, salt, pepper, sage, and cayenne.
4. Dredge each steak in the flour mixture, shake off excess, dip in the buttermilk-egg mixture, let drip, and dredge again in the flour. Set aside on a wire rack.
5. Heat oil in a skillet to 325°F (163°C). Fry steaks in batches for 3–4 minutes per side until golden and crispy. Add oil as needed.
6. Place fried steaks on a clean wire rack to maintain crispness.
7. For the gravy: melt butter in a saucepan over medium-low heat. Whisk in flour and stir for 2 minutes.
8. Gradually add milk while whisking to avoid lumps. Simmer until thick and creamy.
9. Season gravy with salt and black pepper to taste.
10. Serve crispy venison steaks with warm country gravy poured on top.

Notes

• Use a meat mallet to ensure tenderness and even cooking.
• Keep cooked steaks on a wire rack to avoid sogginess.
• Adjust cayenne for more or less heat.
• Gravy can be made ahead and reheated gently before serving.

Nutrition

• Serving Size: 1 serving
• Calories: 509
• Sugar: 4g
• Sodium: 690mg
• Fat: 32g
• Saturated Fat: 10g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 135mg