If you don’t know how to prepare any other Whitetail dish, I recommend learning this one well.

I can normally tell you when my wife is preparing this meal before I even get into the house. For me, smelling the hot grease and tasting the tender and well-battered and seasoned meat sends me back to a time of wishing I was old enough to hunt with my grandpa. Grouping this recipe with mashed potatoes, homestyle gravy, peas or green beans, a hot roll, and a cold glass of sweet tea will create a new standard of comfort food for you and your family.

Selecting the Cut

We have used Backstrap for this recipe, but I like to reserve that cut for the grill. My favorite cut for this dish is the long, lean top round cut from the rear quarter.

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Top Round from a Whitetail’s Rear Quarter.

Cut Preparation

Once you have trimmed away all fat and fascial tissue, and cutting across the grain of the meat, slice the round into 1/2 inch thick steaks. If you do not have a tenderizing machine, wrap each steak in cellophane and pound until the steak is evenly tenderized. Thickness should be about 1/8th inch.


The Moment of Truth

After you have tenderized the steaks, lightly season each steak with salt and pepper. Dredge each cut in egg and then batter all sides in flour. Immediately place the battered steak in a hot pan with approximately 1/8″ of peanut oil or butter to aid in crisping the batter.

Note: Test the oil temperature by sprinkling a very small amount of water into the hot oil. If it hisses and pops, it’s hot enough. If you’re not comfortable with this method, use a kitchen thermometer and place battered steaks in the oil when it reaches 375 degrees.

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 It’s Finished When

Since you’ve tenderized the steaks, the only reason they should be tough is if you have left any fascia or tendon-like material. Because of the thickness of the steak, the meat cooks through within only a couple minutes per side.

The primary goal of this preparation is the crispy outer coating that is indicative of the classic chicken fried steak. I recommend a cooking time of four to five minutes per side, or until each side is evenly browned and the batter is crisp.

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The Versatility of the Frying Pan

One great thing about a recipe like this one is that it can be applied to nearly any big game species. It can also be used with cuts of varying quality. People across the country have all sorts of variations of this recipe. It’s versatile. This is how we enjoy it, and I’m sure you will too.

Have a recipe you’d like to share? Send it to jim@journalofachristiansportsman.com!


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