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Chicken-Fried Elk Venison Steaks With Brown Gravy Recipe

While this venison recipe is made with brown gravy, it can be substituted for a homemade country white gravy. (Jenny Nguyen-Wheatley photo)
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This venison recipe is a stick-to-your-ribs kind of meal that will hit the spot after a long, cold day in the outdoors

It's that time of year, cooler weather that calls for comfort food. And what could be more comforting than chicken fried steak? Elk, deer, moose, or antelope, this recipe will work with just about any kind of red meat. It's one of my favorite ways to utilize the quarters, which tend to be more sinewy and tougher than the loins on an animal. There are few cuts a meat tenderizer can't handle.

A mallet will work just fine. I find that a mallet is less expensive and much more versatile in the kitchen than other tools. Choose one that has a smooth and rough side. The smooth side is for pounding and flattening, while the rough side can do both those tasks plus tenderizing. In addition to...

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