Mama's Country-Fried Venison Steak Recipe

"The quality of venison depends on the age of the animal, its diet and the time of the year the animal was hunted. The meat is very lean, yet the flavor is more assertive than beef. If you are unable to find venison, substitute boneless rib-eye steaks rather than top round, the more common cut for country-fried steak, and too tough. I've jazzed Mama's recipe up a little bit with mustard and panko. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all". "

Original is 5 servings

Metric US

I've Tried It

Ingredients

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1 1/2 pound venison, but into 1/4-inch thick serving size portions, or 4 (6-ounce) rib-eye steaks, pounded 1/4-inch thick
Coarse salt and freshly ground black pepper
3 tablespoons Dijon mustard
1 cup fresh or Panko (Japanese) breadcrumbs

1/2 cup all-purpose flour
2 large egg whites
3 tablespoon canola oil, plus more if needed

Nutritional

Serving Size: 1 (227.5 g)
Calories 470.7
Total Fat - 25.7 g
Saturated Fat - 3 g
Cholesterol - 0 mg
Sodium - 259 mg
Total Carbohydrate - 51.1 g
Dietary Fiber - 2.2 g
Sugars - 20.9 g
Protein - 8.5 g
Calcium - 318.5 mg
Iron - 2.6 mg
Vitamin C - 29.9 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

To prepare the venison, season both sides of the meat with salt and pepper, then brush both sides with mustard to coat.

Step 2

Combine the breadcrumbs and flour in a shallow plate; Season with salt and pepper.

Step 3

Place the egg whites in a separate shallow bowl or pie plate and whisk lightly.

Step 4

Dip the meat first into egg whites, allowing excess to drip off, then dip into the breadcrumb mixture, patting on both sides to coat.

Step 5

Line a plate with paper towels.

Step 6

To cook the venison, in a large heavy-duty skillet, preferably cast-iron, heat the oil over medium-high heat.

Step 7

Add the meat to the skillet without crowding, in batches, if necessary, and cook on both sides until dark brown, 2-3 minutes per side; transfer to the prepared plate once cooked.