Nothing beats a good venison cutlet recipe, it's a southern thing and so simple. With tender cuts that are coated in flour and fried to give a delicious crunchy outside and stay nice and soft inside.
We often make these venison cutlets during deer hunting season (my husband's favorite time of year), because of the fact they're so quick and easy to make and it makes a change from the usual deer roast.
If you have a family member who is an avid hunter you are in luck!
We actually make a lot of different venison recipes. Some I have on this site, like my Venison Chili, Smoked Venison Backstrap, or Pinto Beans. When I make a meatball spaghetti, I tend to use venison then too! It's a good choice as it's such a lean meat.
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What makes this recipe yummy
Using up those tender cuts of venison this recipe is made with typical pantry staples, there should be no special trip to the grocery store!
Pair these venison cutlets with some yummy mashed potatoes and gravy and you've got a traditional southern meal that would melt any heart.
Groceries needed: Ingredients
- Venison Steaks or backstrap
- Buttermilk
- Eggs
- All Purpose Flour
- Cayenne Pepper
- Baking Powder
- Paprika
- Salt and Black Pepper
- Peanut Oil
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
- Step 1: Tenderize the steaks first by using a kitchen mallet then soaking in buttermilk. It helps take away some of the gamey flavor too. (Skip this step if you're using backstrap as it is already tender).
- Step 2: In a medium bowl mix the eggs and the buttermilk.
- Step 3: In another medium bowl mix the flour, cayenne pepper, paprika, baking powder and salt and pepper. Mix well.
- Step 4: Pat the steaks dry then first coat with the flour mixture, then dip in the egg mixture and then back into the flour.
Step 5: Heat the oil over medium-high heat in a large skillet. Once you have reached 350°F place a few of the venison cutlets into the hot grease. Fry for a few minutes and then turn over to do the same. Depending on the thickness of the steaks, you'll need about 3-5 minutes until golden brown with an internal temperature of 140°F.
Step 6: Remove to drain on a rack or on paper towels.
Hint: Using a cast iron frying pan will help keep the temperature of your cooking oil consistent.
Recipe variations and substitute ideas
- Venison - this recipe is for venison cutlets but would work for any kind of meat.
- Worcestershire Sauce - Add some Worcestershire sauce to the buttermilk while soaking to add some umami flavor.
- Hot Sauce - For an added kick add some hot sauce to the egg mixture.
- Bread crumbs - instead of coating in the flour mixture you could use bread crumbs.
- Olive Oil - keep it a little healthier and fry in shallow olive oil instead.
- Balsamic Vinegar - also a good option for soaking before cooking.
- Red Wine - another soaking option.
- Vegetable Oil - you could use this instead of the peanut oil.
- White Gravy - adding a white gravy over the top of the cutlet is so southern and really tasty! You should try it.
- Garlic Salt - instead of using regular salt you could use garlic salt.
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Necessary gear: Equipment
One of the main reasons for using a heavy cast iron skillet is it holds the temperature evenly. I have added an affiliate link in the recipe card below for the one I have. You could also use an electric fryer, if you do and you're deep frying - reduce the cooking time to just 2-3 minutes.
How to store leftovers
After cooling completely store in an airtight container in the refrigerator for up to 3 days. When reheating I recommend the air fryer (or oven) - hot and fast. You don't want to dry it out but you do want to keep the crispiness of the crust.
Mel's kitchen notes
Expert Tip: Bring the venison meat to room temperature before cooking. It will help keep it even more tender.
Frequently asked questions: FAQs
I used Venison Steaks this time, but you could really use any tender cuts. Backstrap (my favorite cut) works excellently, but do not use a mallet if you use that.
There are many wonderful ways to cook venison, but it depends on the cut too. When we have our deer processed we normally ask for a lot of ground meat because there are so many recipes you can make - if you can make something with ground beef.... then it's just as good if not better with ground venison (beef substitutes). If you're cooking backstrap then you have to keep it very fast as it is so tender.
I like to use a meat mallet then allow them to soak in buttermilk for a few hours.
More Venison Recipes I think you'll love
- Venison Burgers
- Deer Chili
- Crock Pot Pinto Beans
- Spaghetti and Venison Meatballs
- Venison Meatloaf
- Slow Cooker Venison Roast with Red Wine
You should also try this Natchitoches Meat Pie Recipe, if you're a fan of meat pies.
If you’ve tried this Venison Cutlet Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Venison Cutlet Recipe
Video
Ingredients
- 8 Venison Steaks or Backstrap pieces
- 2-½ Cups Buttermilk divided
- 2 Large Eggs beaten
- 2 Cups All Purpose Flour
- ½ teaspoons Cayenne
- 1 teaspoons Paprika
- ¼ teaspoons Baking Powder
- Salt and Pepper to Taste
- Peanut Oil enough for frying
Instructions
- Take the venison steaks and pound with a kitchen mallet (tenderizer). Soak in 2 cups buttermilk for 4 hours.
- In a medium mixing bowl add ½ Cup Buttermilk and the beaten eggs.
- In another medium mixing bowl add the flour, baking powder, Cayenne, Paprika and salt and pepper. Mix well with a whisk.
- Dredge the venison first in the flour, then into the egg mixture and back into the flour to coat.
- Add to a skillet with hot oil (½" deep) and fry for about 2-3 minutes and turn over. Fry again another 2-3 minutes.
- When golden brown remove from the hot oil and allow to drain on a rack.
Nutrition
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Steven Menger says
How do you make sure not to over cook. Do the Venison Cutlets still come out medium rare.
Melanie Cagle says
Typically it remains MR to Medium. You don't want to cook too long or they will definitely be overcooked.