Chicken Fried Deer Steak with Gravy

Chicken Fried Deer Steak with Gravy
Chicken Fried Deer Steak with Gravy

Chicken Fried Deer Steak with gravy is a very simple meal, but one of the best in my opinion. It’s been around for hundreds of years–maybe even more and I’m sure it will be around for hundreds of years more.

If you are from the South you’ve had chicken fried steak–also known as country fried steak or pan-fried steak. These battered steaks have been showing up in cookbooks since the early 1800s, but I’m guessing it goes back even further than that.

I bet our ancestors probably chicken fried a little of everything, including venison and anything else wild that they were blessed with. You’ve probably had a little of everything chicken fried yourself. Did you know there’s a recipe for chicken fried alligator? I’d love to try that!

If you Google “chicken fried” you’ll get over 13,000,000 results, so they must be something good about it. Try our recipe Chicken Fried Deer Steak with Gravy and enjoy the goodness of something chicken fried!

Chicken Fried Deer Steak with Gravy

Prep Time: 5 MinutesYield: 8 – 1/4 lb Steaks
Cook Time: 16 MinutesServing Size: 1 Steak & 1/2 Cup of Gravy
Total Time: 21 MinutesCalories Per Serving: 278

Ingredients:

Deer Steak Ingredients:

  • 2 lb of ground deer burger or cube steak
  • 1 cup of milk
  • 1 egg
  • 3/4 cups of all-purpose flour
  • 2 tsp of salt
  • 1 tsp of ground black pepper
  • 1/2 cup of vegetable oil for frying

Gravy Ingredients:

  • 1/4 cup of the leftover oil from frying the steaks
  • 1/3 cup of all-purpose flour
  • 3 cups of milk
  • 1/2 tsp. of salt
  • 1/2 tsp. of black pepper

Instructions:

Chicken Fried Deer Steak Instructions:

  1. First, if you use ground deer burger instead of cube steak, try to make each steak 1/4 of a pound, which means you should get four steaks from each 1 lb pack of ground deer burger.
  2. Add a little dash of salt and black pepper to the burger and then press it into patties like you would for a hamburger.
  3. Mix the milk and eggs in a bowl and set it to the side. Then mix all of the dry ingredients together and set it to the side.
  4. Coat each side of the steaks with the flour mixture and then coat it with the milk and egg mixture and then back to the flour mixture. Set the deer steaks to the side once they are all coated.
  5. Heat the oil in a large skillet over medium heat. I like to use my 16″ electric, non-stick skillet because I can fry more at one time, but if you have a smaller skillet, only place a few pieces at a time in the pan.
  6. Line a large plate with paper towels and set it to the side for later when the steaks are done.
  7. Once the pan is heated, place the steaks in and let it fry until the edges of the steaks start to turn brownish-gold. Then gently turn it to the other side. It will usually take between 2-4 minutes for each side–depending on the thickness of the meat.
  8. Deer meat gets done quicker than beef, so don’t overcook the steaks.
  9. Once the steaks are done remove them from the oil and place them on the paper towels. Try to give the steaks enough room so that they are not touching or overlapping. If not, the oil will remain on the steaks and the crust will get soggy.

Gravy Instructions:

  1. Remove all of the leftover oil from the skillet you fried the steaks in. Put the oil in a clean bowl. Heat the skillet to medium-low. Measure out 1/4 cup of the leftover oil and put it back into the skillet. Be sure to remove any pieces of crust from the oil.
  2. Once the skillet is hot, add the flour and stir with a whisk or fork. If it looks too greasy add a dash of flour until it looks right or if it’s too lumpy or pasty add a dash of grease until you have the correct texture. It should have a smooth consistency.
  3. Cook over medium-low heat until you make a brownish-gold paste. Now add the milk and steadily whisk. If you don’t give this step enough attention you’ll have lumpy gravy, so please don’t skimp on this. Add the salt and black pepper as soon as you have time.
  4. Cook the gravy over medium-low heat until it’s smooth and the thickness you desire. It should take about 4-8 minutes. If it becomes too thick add milk. If it’s too thin try cooking it a little longer. If that doesn’t work, you can always thicken it with cornstarch or flour.
  5. Top steak with about 1/2 cup of gravy and eat up!

This goes great with fried taters (potatoes) and a big fat cat-head biscuit. It’s also delicious with mashed potatoes and covered with creamy chicken gravy. I personally can make a meal out of the steaks without any sides. I’ve even been known to throw one of these steaks on a hamburger bun with a tomato. I’ve even had them with mac and cheese! Yum Yum! What does your family like to eat with chicken fried deer steak?

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The good, the bad, and the delicious…

  • Chicken Fried Deer Steak is high in protein and iron and low in sugar and carbs.
  • Bad points–it’s not the healthiest meal on Deer Recipes and it’s certainly not diet-friendly. It’s high in fat, cholesterol, and sodium.

See tips below for making this a more diet-friendly recipe.

Chicken Fried Deer Steak with Gravy Nutrition Facts

Yields: 8 SteaksServing Size: 1 steak and ½ cup of gravy
Calories 278 
 % Daily Value*
 Total Fat 16 g25%
 Saturated Fat 5 g26%
 Monounsaturated Fat 3 g 
 Polyunsaturated Fat 5 g 
 Trans Fat 0 g 
 Cholesterol 115 mg38%
 Sodium 812mg34%
 Potassium 410 mg12%
 Total Carbohydrates 7 g2%
 Dietary Fiber 0 g0%
 Sugars 1 g 
 Protein 27 g 53%
 Vitamin A 1% Vitamin C 0%
 Calcium 3% Iron 19%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

To make this recipe more diet-friendly…

  • Let’s be honest, it’s going to be very difficult to make this recipe more diet-friendly without changing the taste drastically, but we can do it!
  • To help lower the cholesterol and fat use less fat in your ground venison burger. This recipe was calculated using 80/20 ground venison burger because that’s what most hunters use. If yours has less fat it will also have less fat and cholesterol. Also, if you use cube steak instead of ground deer burger, you will have almost no cholesterol.
  • To further lower the fat and cholesterol, you could leave the crust off of the steaks and lightly spray the pan with a healthy spray oil instead of using vegetable oil. This also omits the egg, milk, and flour.
  • To lower the sodium, try using a salt substitute like “No Salt” or “Nu-Salt” or lessen the amount of added salt to the steaks and the gravy, but don’t leave too much out of the gravy or it will taste horrible.
  • You could omit the gravy, but who wants to do that? It is “Chicken Fried Deer Steak with Gravy” after all! But if you must, you could use less.
  • Whatever changes you make to your Chicken Fried Deer Steak with Gravy, you can recalculate the nutrition facts at myfitnesspal.com

Bon Appétit

Chicken Fried Deer Steak with Gravy by DeerRecipes.online
Chicken Fried Deer Steak with Gravy by DeerRecipes.online

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11 thoughts on “Chicken Fried Deer Steak with Gravy”

  1. You are a very persuasive writer. I am very hungry now. Many restaurants in the CR have venison dishes but it’s difficult to find to purchase in stores. Could I use beef in place of the venison?

  2. Great Recipes!!!! Delicious!!! The only other thing I do is marinate the deer cubed steaks in worcestershire sauce for 20 minutes. Thank you!!!

  3. Pingback: Our Most Popular Recipes | Deer Recipes

  4. Made this keeping the recipe exactly the same, it was so delish!! Only thing is the venison was very wet and I had a hard time making the patties, they kinda fell apart until I got a good crust on one side, any suggestions?

    1. I’m so glad you liked the recipe! I had that problem once when I put venison in a bowl of cold water to thaw. I didn’t realize the package had a little rip and the water leaked into it causing the meat to get wet. I put it in a drainer and let it drain for a little while, but it was still a little too wet, so I added in some oatmeal (uncooked) and that helped it hold together better.

  5. Was looking for something to do with a couple pounds of ground whitetail….. well this was amazing!! Thanks for the recipe!!! Was a huge success with the family! Will most definitely be keeping this one 👍🍻

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