Chicken Fried Venison with White Pan Gravy
Whether you’re in hunt camp, at home with the family or just flat-out missing your grandma’s cooking, this is the ultimate comfort food recipe.
I love it because it uses those rear ham roast cuts that often get turned into ground meat, jerky or sausage. Next time you’re dropping your deer off at the processor, go ahead and ask them to save those roast cuts for you.
I like to use the top round roast for this, but you can also use sirloin or even backstrap. The recipe is wildly simple and so delicious, especially with that pan sauce gravy smothered on top.
Don’t skip any steps, especially when it comes to tenderizing the meat. It helps the cutlets cook evenly and keeps them from being too chewy. Serve them alongside mashed potatoes for dinner or with a few fried eggs for breakfast.
Ingredients
For the Venison
- 1 to 1½ lbs venison top round roast, trimmed and sliced into ½-inch thick cutlets
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vinegar-based hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional)
- Neutral oil (such as peanut, canola or vegetable oil) for frying
For the Tenderizing Marinade (optional but recommended)
- ½ cup buttermilk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
For the White Pan Gravy
- 2 tablespoon pan drippings (from the fried venison)
- 2 tablespoon unsalted butter
- 2½ tablespoon all-purpose flour
- 1½ to 2 cups whole milk (or half-and-half for a richer gravy)
- Salt and freshly cracked black pepper, to taste
- Pinch of cayenne (optional, for heat)
Instructions
Slice and Tenderize
- Slice the top round roast into ½-inch thick cutlets across the grain.
- Gently pound each cutlet between plastic wrap or parchment to about ¼ inch thick. This improves tenderness and promotes even cooking.
Marinate (optional but highly recommended)
- In a bowl, mix buttermilk, Worcestershire sauce, salt and pepper.
- Add the venison slices, toss to coat and marinate in the refrigerator for 4 to 12 hours. This step helps tenderize the lean meat.
Prepare the Breading Stations
- In one bowl, whisk together the buttermilk, egg and hot sauce (if using).
In another bowl, combine the flour, salt, pepper, paprika, garlic powder, onion powder and cayenne (if using).
Dredge and Rest
- Remove the venison from the marinade and let the excess drip off.
- Dip each piece in the seasoned flour, then into the buttermilk-egg wash, and back into the flour again for a double dredge.
- Place coated pieces on a wire rack and let them rest for 10 to 15 minutes. This helps the crust adhere during frying.
Heat the Skillet
- Add about ½ inch of neutral oil to a cast-iron skillet.
- Heat over medium-high until the oil reaches 350°F, a small pinch of flour should sizzle instantly.
Fry the Venison
- Fry 2 to 3 pieces at a time, being careful not to crowd the pan.
- Cook for 2 to 3 minutes per side, until golden brown and crisp.
- Transfer to a wire rack or paper towels to drain. Keep warm in a 200°F oven while you finish the rest.
Make the Pan-Sauce White Gravy
- Pour off excess oil, leaving about 2 tablespoons of drippings in the skillet.
- Add the butter and whisk in the flour. Cook for 1 to 2 minutes over medium heat, stirring constantly, to form a light roux.
- Slowly pour in the milk, whisking continuously to remove lumps.
- Simmer until thickened, 3 to 5 minutes.
- Season with salt, black pepper and a pinch of cayenne, if desired.
Serve
- Plate the crispy venison cutlets.
- Spoon the white gravy over the top or serve it on the side for dipping. Dish pairs well with mashed potatoes, biscuits, collard greens or eggs.