A Crispy Southern Fried Venison Steak
Fried Venison Steak is a classic Southern wild game recipe that transforms venison into a tender, flavorful meal with a buttermilk soak and a crisp flour coating. Pan-fried until golden brown, this dish delivers a satisfying crunch while keeping the meat juicy inside. It’s a hearty meal often served alongside mashed potatoes, biscuits, or country vegetables.
Featured in Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon, this recipe celebrates traditional Southern cooking methods that bring out the best in locally harvested game using simple pantry ingredients.
Ingredients
- 2 pounds venison steak
- 1 cup buttermilk
- 1/4 cup water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup flour
Serves: 4
Instructions
- In a large bowl, whisk together the buttermilk and water.
- Place the venison steaks into the mixture and soak for about 1 hour to help tenderize the meat.
- Remove the steaks from the buttermilk and pat them dry with paper towels.
- Season both sides of each steak with the salt and pepper.
- Tenderize the steaks with a meat mallet if desired.
- Place the flour in a shallow dish and coat each steak thoroughly, shaking off any excess.
- Heat about 1/2 inch of cooking oil or shortening in a heavy skillet over medium-high heat.
- Fry the steaks until golden brown on one side, then turn once and cook until browned and cooked through.
- Remove from the skillet and drain briefly before serving.
Closing Summary / Pro Tips
- Soaking the venison in buttermilk helps tenderize the meat and mellow its flavor.
- Turn the steaks only once for the crispiest crust.
- Serve with mashed potatoes, gravy, collard greens, or homemade biscuits for a classic Southern meal.
- A cast-iron skillet provides the best browning and even cooking.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon. Find more amazing recipes like this in the book, available through local booksellers and online retailers.
