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.

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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.

Groceries needed: Ingredients

See recipe card at the bottom of this post for quantities.

Recipe walkthrough: Instructions

This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.

• 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.

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.

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
• Venison Lasagna

You should also try this Natchitoches Meat Pie Recipe, if you're a fan of meat pies. Also, don't be shy to try a different side. This Slow Cooker Cajun Mac and Cheese is also great on side of these cutlets.