Deer meat, also known as venison in the culinary world, is a wild-game meat that is lower in fat and calories than beef. Preparations methods are similar to beef; it may be grilled, fried, made into burgers and used in stews. Deer can be substituted in any recipe that calls for beef or pork. Panfrying deer meat is a popular cooking method, especially when using tender deer chops and steaks. When frying deer meat, do not overcook it. Deer meat can dry out quickly.
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Preheat oil in a frying pan until it reaches 360 degrees Fahrenheit on a candy thermometer.
Pour the flour into a large shallow bowl and season it well with salt, pepper and any seasonings that you like on steak. Examples of good seasonings for deer meat include garlic and onion powder, paprika, seasoned salt or hot chili flakes if you like heat. Since you are seasoning the flour mixture, use generous amounts of seasoning. Use at least 1 tsp. of each seasoning.
Dip each piece of steak into the flour mixture and coat each piece well on both sides.
Crack the eggs into a bowl and whisk them with a fork. Dip each piece of steak into the egg mixture, coating both sides.
Dip the steak back into the flour for a second time, coating both sides once more.
Place the steak into the hot oil, leaving ¼ inch of space between each steak to avoid crowding the pan.
Fry the steaks for four to five minutes on the first side, although exact frying times depend on the thickness of your deer steaks. You will begin to see blood coming to the surface of the steaks. When you see this happen, go ahead and turn them. Cook the steaks for another four to five minutes on the second side, longer if necessary. Both sides of the steaks should be golden brown.
Remove the fried deer meat from the pan and place it on paper towels to absorb any residual oil and keep the crust crispy.