Country-Fried Venison Recipe
- 2 pounds venison tenderloin
- 1/2 cup soy sauce
- 1/2 cup Worcestershire sauce
- 1/2 cup butter, melted
- 1/2 to 2 teaspoons Liquid Smoke, optional
- 1 Eggland's Best Egg, beaten
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 teaspoons seasoned salt
- 2 teaspoons canola oil
- Cut tenderloin into eight steaks. In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce, butter and Liquid Smoke if desired. Add steaks; seal bag and turn to coat. Refrigerate for 2 hours.
- In a shallow bowl, combine egg and buttermilk. In another bowl, combine flour and seasoned salt. Drain steaks, discarding marinade. Dip steaks in buttermilk mixture, then roll in flour mixture.
- In a large skillet over medium-high heat, cook steaks in oil for 12-14 minutes or until a meat thermometer reads 160°, turning occasionally. Yield: 8 servings.
Reviews for Country-Fried Venison(1)
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I love, love, LOVE this recipe!!
My husband is a bow hunter so I am always looking for new and different ways to cook venison. I found this recipe several years ago in Taste of Home magazine and this is my absolute favorite recipe, by far!
Excellent taste, very tender!
I normally let the meat soak over night or even longer but that is the only thing I do different from the written recipe.
Everyone that has tasted it loves it!! My FIL just gave me 2 packages of loins to turn into country fried venison :)
Highly recommended - made it many, many times.
Thanks SO much for this one!