The Secret to the BEST Country Fried Steak: Venison Edition

• Meat

  • 2 lbs Venison backstrap or beef round steak

• Produce

  • 2 tsp Garlic powder

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Worcestershire sauce

• Baking & Spices

  • 2 tsp Pepper
  • 2 tsp Salt
  • 2 cups Self rising flour

• Dairy

  • 1 cup Buttermilk

Found on southernmadesimple.com

Description

Ingredients

• 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

Directions

• (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 ½ 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!