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Venison Chicken Fried Steak

You know, of all the ways to cook venison, this simple recipe has to be my absolute favorite.  The deer processors in my area love to load you down with cube steak, and it can sometimes be hard to come up with new ways to cook it.

After a bit of experimentation, I believe that I have perfected this recipe, and I'm sure that you'll like it as much as I do.  Please note that I've given in to my Texan friends on this recipe and have started calling it "chicken fried steak" like they do rather than "country fried steak" like we typically say in South Carolina.


  • 6 Venison Cube steaks (or 2 steaks per person)
  • Olive Oil (I use Bertolli's Light Olive Oil) - enough to cover the bottom of a cast iron skillet
  • Cayenne pepper to taste
  • 1 teaspoon garlic power
  • 1 teaspoon kosher (or sea) salt
  • 1 teaspoon black pepper
  • Cavender's Greek Seasoning to taste
  • Flour
  • Bowl of milk
Put enough olive oil in your skillet  to cover the bottom of it.  Heat to 350 degrees.  While the skillet is warming up, mix the flour (enough to coat each of your cube steaks twice) and all of the spices in a large bowl.  Stir it good so that it is all blended together well.  I like to use the amount of seasoning shown in the picture below.  The amount of cayenne pepper that you use is entirely up to you; the more the better, if you can take the heat.
Place a single cube steak into the milk and allow it to soak for a moment, then move it to the flour bowl and make sure to coat it completely with the flour mix.  Return it to the milk, then coat it with the flour again.  This gives each steak a nice solid breading.  Put the coated steak into the skillet and repeat for each piece of steak.

Allow the steak to cook for about 5 minutes per side.  When the bottom is golden brown, it's time to turn it.  The steaks are done when you can pierce them with a fork and no blood emerges from the holes.  When the steaks are done, drain on a drying rack or on a paper bag.

Serve hot with rosemary red potatoes and green beans.

If you have any steaks left over, they make fantastic steak biscuits, as shown below.
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