Cooking Chicken Fried Deer Steak

Marinate your venison in buttermilk overnight or for at least 2 hours.

Mix flour and seasonings together in a bowl or small pan. Drizzle about 1 tablespoon of buttermilk into the flour mixture while stirring, until tiny clumps start to form. Remove the steaks from the buttermilk one by one, allowing excess buttermilk to drip off. Coat both sides of the steaks in the seasoned flour.

Place battered steaks on a large baking sheet and refrigerate for 15 minutes. (This helps the batter stick to the steaks better while frying.)

Add cooking oil and butter (for browning the meat) to a deep cast-iron skillet or frying pan. Heat to 325°F.

Fry 2 to 3 steaks at a time for 2-3 minutes on the first side, until blood starts to surface. Flip over and cook for 1-2 minutes, until golden brown and internal temperature reaches 165°F.