Pan Fried Venison Steaks

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After my dad started hunting and trapping pigs on our family land in deep East Texas, my mom often cooked the pork steaks pan fried with just a little flour. It was one of my favorite ways to eat wild pork chops.

Recently I found a modified pan fried recipe using venison steaks, adding sautéed onion for extra flavor. You can view the original recipe here. I’ve added step by step by step pictures to help you out with the process.

This recipe is so simple, but so flavorful. And all you need is:

1 Pan Fried Steaks Ingredients

Venison steaks  |  Onion  |  Butter  |  Flour  |  Seasoning  |  Garlic Salt  |  Pepper


Step 1 ~ 10 minutes

Dice about half an onion.

2 Diced Onion

In a large cast iron skillet, melt 1 – 2 Tbsp butter.

5 Mmmm Butter

Add diced onions and sauté until translucent and lightly browned.

8 Sauteed Onion


Step 2 ~ 10 minutes

While the onions are cooking, tenderize 1 – 2 pounds of venison steaks.

3 Tenderized Steaks

You could also use sliced tenders or backstrap medallions.

Sprinkle the steaks with the seasoning of your choice. I used Ragin’ Blaze Cajun Seasoning, garlic salt, and cracked black pepper. You can also keep it simple with a little salt and pepper.

4 Seasoned Steaks

Pour a little flour on a large plate, about ¼ c.

7 Flour

Dredge the steaks lightly in the flour.

9 Dredge in flour

Set aside until onions are ready.


Step 3 ~ 10 – 15 minutes

Once the onions are well on their way, scoot them to the side of the pan.

10 Push onion aside

Add another 1 – 2 Tbsp butter to the skillet.

11 More butter

Place the steaks into the pan. Try to fit all the steaks in one batch.

12 Steaks in Pan

After about 4 – 5 minutes you should see some blood pooling on the tops of the steaks. That is your sign that they are ready to flip.

13 Ready to flip

Flip the steaks

14 Flipped

and cover with a lid.

15 Cover

Reduce the heat and allow to cook for an additional 5 – 7 minutes.

19 Almost Done

Remove the skillet from the heat and spoon the sautéed onions over the steaks.

20 Top with onion

If you were unable to fit all your steaks in one pan, keep the first batch warm while repeating the process for the remaining steaks.


We ate our Pan Fried Venison Steaks with Homestyle Mac-N-Cheese and a variation of Barbecued Cabbage (baked at 350° for 45 minutes instead of grilled). This is one of the few ways that I will eat cabbage. You can find the Homestyle Mac-N-Cheese recipe here if you are looking for a great recipe to bring to an Easter get-together.

22 Pan Fried Steaks 2

It doesn’t get any easier than Pan Fried Venison Steaks, and the sweet sautéed onions on top are so delicious, you won’t even realize that there’s no gravy.

What do you prefer:  pan-fried steaks or deeper-fried chicken fried steaks? I love them both, and really like the opportunity to change things up.

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