Fried Deer Steak
There were certain foods that my Daddy cooked when I was growing up that are still my favorites today. My very favorite being fried deer steak. I can eat it as I cook it, and eat it cold the next day for breakfast or have it throughout the day for a snack. You just can’t beat it. I am not sure how he cooked his, I was too young to care about that. I do it my own way, and without doubt, my kids love it just the same as I did. Darla and I killed two` deer this past season. Being able to put meat in the freezer is such a blessing that I will never take for granted. I make our deer meat last the best I can, and when we have it for supper, it’s a treat. I know some people don’t believe in killing wild game, but I believe God put them on this earth for us to harvest. I am always sure to thank Him when we harvest our meat.
It comes in handy to tenderize the meat before freezing, but I don’t always do that. A lot of times, I wait to tenderize it when I thaw it out to cook. Let me tell you how I fry deer steak. While I enjoy eating it many different ways, frying it is simply delicious and brings me back to the memory of my Daddy cooking it. His was always perfect, crispy, and tender.
Ingredients:
Deer meat cut into small steak size bites. (backstrap or tenderloin) Buttermilk Salt, pepper, garlic powder, onion powder, Greek seasoning Peanut oil Cast iron skillet!
After preparing the meat, making sure to tenderize it well, place it into a large mixing bowl. Drizzle buttermilk all over it and stir with your hands to ensure all the pieces get wet with the milk, but not soaked. All you need is enough to get it covered. Let it sit for a good 30 minutes before cooking.
In a shallow platter or pan, pour some flour in. Add your seasonings to taste and whisk together really good. Don’t be scared to taste the flour to get the taste just right to your liking. Add just enough oil to the bottom of the cast iron skillet to cover the bottom. Do not over fill because you don’t want the meat floating in oil. You want the bottom of the meat to sit nicely on the skillet but leaving the top out of the oil. Heat to medium, don’t get it too hot. Add the meat one piece at a time in flour covering both sides generously. Shake off the access and add one piece at a time, not overcrowding the skillet. Fry about 2 minutes on each side until it’s nice and brown. Place on a paper towel covered pan when done.
Now, this is when you want to use that remaining oil for gravy! I serve fried deer steak with mashed potatoes, gravy, and macaroni and cheese.
I know what I’m cooking for supper tonight. I talked my self right into it! Ha ENJOY!
