Description
Tender venison steaks marinated in buttermilk and seasoned with spices, served with a creamy peppered gravy.
Ingredients
- 4 pieces venison steaks
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Oil for frying
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (for the gravy)
- 1 teaspoon black pepper (for the gravy)
- Salt, to taste
Instructions
- Marinate the venison steaks in buttermilk combined with salt, pepper, paprika, garlic powder, and onion powder for a few hours or overnight.
- In a separate bowl, place the flour and season with salt and black pepper.
- Heat oil in a frying pan over medium-high heat.
- Remove the steaks from the marinade, letting the excess drip off, and dredge each piece in the seasoned flour.
- Fry the steaks in hot oil until golden brown and cooked through, about 4-5 minutes per side.
- For the gravy, melt butter in a saucepan, add 2 tablespoons of flour, and cook for 1 minute. Gradually whisk in 1 cup of milk, stirring until thickened. Season with black pepper and salt.
- Serve the fried venison steaks topped with creamy peppered gravy.
Notes
For maximum flavor, let the venison steaks rest before frying. Adjust seasoning in the gravy as needed.
