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Big Game Recipes

Venison Country Fried Steak
Number of Servings: 3-4


1 1/2 pounds venison steak (1/2 inch thick cut into serving pieces)
2 eggs
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic salt
1/2 cup fine soda cracker crumbs
1/3 cup vegetable cooking oil


Pound out steaks into cube steaks.
Whisk eggs, lemon juice and Worcestershire sauce together.
Mix flour, garlic salt, salt & pepper together.
Dredge meat with seasoned flour then dip into egg mixture.
Pour cracker crumbs into a cake dish or plate to form a bed of crumbs, then press the egg coated meat into the crumbs, turn and press second side into crumbs.
Place steaks on wax paper covered pan and let it set in refrigerator for about 1 hour (this allows crumbs to adhere to the meat).
Remove steaks and fry in hot oil (340 - 360 degrees F) until brown on both sides (internal temperature 135 - 145 degrees F).

Notes & Variations:

To test oil put 1 inch cube of stale bread in hot oil and it should brown in less than 1 minute.
The egg will seal meat when placed in hot oil thus helping to prevent the fat from penetrating and sealing in the meat juices.

Contributor:  Jerry Zeitler,  RRGC