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:

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

Step 1 ~ 10 minutes

Dice about half an onion.

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

Add diced onions and sauté until translucent and lightly browned.

Step 2 ~ 10 minutes

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

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

Dredge the steaks lightly in the 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.

Add another 1 – 2 Tbsp butter to the skillet.

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

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.

Flip the steaks

and cover with a lid.

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

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

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.

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.

Choose your printable recipe style: Printable Index Card or Printable Full Page Recipe.

Chicken Fried Backstrap

Venison Milanesa

Smothered Wild Pork

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