Country Fried Venison Steak
Ingredients for steak and gravy:
2 lbs Venison roast
1 1/2 cups buttermilk
2 eggs
1 teaspoon kosher salt
2 teaspoon black pepper, divided
2 cups flour
1 teaspoon onion powder
2 cups peanut or canola oil for frying
1 1/2 cups buttermilk
Ingredients for Mashed Potatoes:
8-12 Yukon gold potatoes
1 ½ cups warm buttermilk
1 stick Salted butter
Salt to taste
Ingredients for Gravy:
3-4 tbsp of hot oil from skillet used to cook the steaks
1/4 cup of breading mix set aside from steak recipe
~3 cups of buttermilk
Salt and pepper to taste
Directions:
Get your venison roast cut against the grain into about 1 ½” thick steaks. Run through a tenderizer in two directions or use a handheld meat tenderizer. Next, in a mixing bowl, add your two eggs, 1 ½ cups of buttermilk, salt and pepper. Whisk your marinade/milk bath and place into a ziplock with the tenderized steaks for at least 4 hours. About an hour before you want to eat, prepare your potatoes by peeling and rinsing well. Place in large pot and cover with cold water and turn stove top to high. Once water boils, lower temp to med-high to simmer and cook partially covered until easily pierced with a knife (about 20- 30 min depending on the size of your potatoes). Drain the potatoes and mash by hand first. Then use stand or hand mixer on slow. Slowly add warm buttermilk. Then add the butter (best if it is softened prior to adding) one tablespoon at a time to whip the butter in nicely. Set aside and then in a skillet heat about 1-2 inches of canola oil to 350-375 degrees Fahrenheit. While the skillet is heating, prepare your breading by adding flour, onion powder, salt and pepper into a shallow dish. Mix well and set aside ¼ cup to make gravy. Dredge your steaks in the flour then go back to the milk bath and then dredge again. Fry in the skillet until golden brown on both sides (3-4 min/side). In a separate pre heated skillet, add about 4 tablespoons of the hot oil from the steak skillet and add ¼ cup of breading mix you set aside and whisk to absorb the oil (about 2 min). Then slowly add buttermilk whisking constantly until all the flour lumps are worked out. Reduce the heat to a simmer and add salt and pepper to taste. Serve the steaks over mashed potatoes with gravy on top. Hope y’all enjoy!
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