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The Secret to the BEST Country Fried Steak: Venison Edition

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Country Fried Steak
Cuisine: Southern Cuisine
Servings: 8 -10 servings
Author: Southern Made Simple


  • 2 lbs venison backstrap OR beef round steak
  • Worcestershire sauce
  • 1 cup buttermilk
  • 1 egg
  • 2 cups self rising flour
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp garlic powder


  • (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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