Description
A comforting Southern dish featuring tender venison steaks marinated in buttermilk and 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
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Oil for frying
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon black pepper
- Salt to taste
Instructions
- Begin marinating the venison steaks in a bowl of buttermilk for at least one hour.
- Preheat the oil in a frying pan over medium heat.
- Combine flour, salt, black pepper, paprika, garlic powder, and onion powder in a separate bowl.
- Remove the venison from the buttermilk, letting excess liquid drip off.
- Dredge the marinated steaks into the seasoned flour mixture, ensuring an even coating.
- Once the oil reaches the proper temperature, carefully place the coated venison steaks into the hot oil.
- Fry the steaks for about 3-4 minutes per side or until golden brown and cooked through.
- Remove the venison steaks from the oil and let them rest on a paper towel-lined plate.
- In a separate saucepan, melt the butter over medium heat and whisk in 2 tablespoons flour, cooking until bubbly.
- Gradually stir in the cup of milk, mixing until smooth and thickened, then add black pepper and salt to taste.
- Pour the peppered gravy over the venison steaks and serve hot.
Notes
Aim for medium-rare or medium doneness to retain juiciness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
