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close up of a venison cutlet on a plate with mashed potatoes and gravy and green beans
5 from 2 votes

Venison Cutlet Recipe

Delicious southern fried Venison Cutlets, perfectly crispy on the outside with a deliciously tender venison center.
Prep Time5 minutes
Cook Time5 minutes
Soaking Time4 hours
Total Time4 hours 10 minutes
Servings: 8
Cuisine: Southern Food
Author: Melanie Cagle

Video

Equipment

Ingredients

  • 8 Venison Steaks or Backstrap pieces
  • 2-½ Cups Buttermilk divided
  • 2 Large Eggs beaten
  • 2 Cups All Purpose Flour
  • ½ Teaspoon Cayenne
  • 1 Teaspoon Paprika
  • ¼ Teaspoon 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

Serving: 1g | Calories: 302kcal | Carbohydrates: 27g | Protein: 34g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 121mg | Sodium: 225mg | Fiber: 1g | Sugar: 3g
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