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Southern Style Venison Steaks with Peppered Gravy

A true celebration of the rich, meaty flavor of venison, enhanced by a creamy, peppery gravy that elevates each bite.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Steaks
  • 4 pieces venison steaks Lean, tender cuts that provide a robust flavor.
  • 1 cup buttermilk Adds depth and tenderness to the steaks during marination.
For the Coating
  • 1 cup all-purpose flour For a perfectly crispy coating.
  • 1 teaspoon salt Enhances the flavors of the dish.
  • 1 teaspoon black pepper Adds a warm, spicy kick.
  • 1 teaspoon paprika Offers a hint of smokiness and color.
  • 1/2 teaspoon garlic powder Infuses aromatic layers of flavor.
  • 1/2 teaspoon onion powder Complements garlic for depth.
  • Oil for frying Essential for achieving that golden, crispy finish.
For the Gravy
  • 1 cup milk The base for the creamy gravy.
  • 2 tablespoons butter Adds richness to the gravy.
  • 2 tablespoons all-purpose flour Thickens the gravy to the perfect consistency.
  • 1 teaspoon black pepper For seasoning the gravy.
  • to taste Salt Ensures all flavors are balanced.

Method
 

Preparation
  1. Begin by marinating the venison steaks in buttermilk for at least 1 hour or overnight in the refrigerator.
  2. In a shallow dish, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, and onion powder.
  3. Once marinated, remove the steaks from the buttermilk, allowing excess to drip off. Dredge the steaks in the seasoned flour mixture.
Cooking
  1. Heat oil in a skillet over medium-high heat. Carefully add the coated venison steaks, frying them until golden brown on both sides, about 4-5 minutes per side.
  2. Transfer the fried steaks to a plate lined with paper towels to drain excess oil.
  3. In the same skillet, melt butter over medium heat. Whisk in 2 tablespoons of flour until combined and smooth.
  4. Gradually add the milk, stirring constantly, until the gravy thickens to your desired consistency. Season with salt and black pepper to taste.
  5. Serve the hot venison steaks topped with the peppered gravy.

Notes

Rest the meat after cooking for better juiciness. Customize the seasoning mix as desired. Add extra milk to the gravy if it thickens too much.