The Secret to the BEST Country Fried Steak: Venison Edition
Country Fried Steak
Southern Made Simple
venison backstrap OR beef round steak
self rising flour
(Optional)Allow meat to soak in canning salt water for 20 minutes - 1 hour and rinse - This just helps in the tenderizing process
Preheat deep fryer to 360 F
On a cutting board or plate, slice meat into 1/2 inch strips
Using a glass Coke bottle, tenderize the meat by beating it using the mouth side of the bottle (see photo)
Soak meat in Worcestershire sauce for 5 minutes (use enough to coat the meat)
In a large bowl, combine flour, salt, pepper and garlic powder - set aside
In another large bowl, combine buttermilk and egg
One strip at a time, dip the meat into the milk mixture, followed by the flour mixture. Be sure to coat all areas of the meat. For crispier results, repeat this step once more.
Once the fryer is completely heated, cook meat for roughly 1 minute or until batter turns golden brown - turning over once during the fry time
Serve immediately - Enjoy!
If you don't have a glass bottle, you can use a meat mallet, HOWEVER I highly encourage the glass bottle. It's the secret weapon of this whole recipe, and you definitely won't be disappointed!
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