Chicken Fried Venison

Raven Higheagle


This recipe I got from the cook of the Yo Ranch. The ranch was established in 1880. Yo is another name for Texas.

☆☆☆☆☆ 0 votes
Serves 4 to 6
1 Hr 10 Min
20 Min
Stove Top


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2 lb
veniosn tenderloin, quartered and pounded out flat
13 oz
evaporated milk
2 c
1 Tbsp
garlic powder
1 Tbsp
onion powder
1 tsp
each salt and white pepper

How to Make Chicken Fried Venison


  • 1Put the meat in a large bowl with evaporated milk and enough water to cover and let stand for 1 hour. DO NOT REFRIGERATE.
  • 2place flower, salt, white pepper, garlic powder and onion powder in a shallow baking dish and blend well.
  • 3Preheat grease (lard or Crisco) in a large cast iron skillet to 375 degrees. 1 to 1 1/2 inches will do nicely.
  • 4Dredge the meat in the flour mixture and fry in the grease until golden brown. Do not overcook or the meat will get dry and tough.
  • 5Make a pan gravy with some of the grease from frying, the leftover flour, and the leftover milk.

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About Chicken Fried Venison

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